Peru - Las Pirias Gesha

This lot is fully washed. After harvesting, the cherries are floated for density sorting, then pulped and washed before undergoing a careful drying protocol.

The parchment is first skin-dried under shade for one day, before being transferred to a solar drying tent where it dries slowly under controlled conditions for approximately 35 days.

Eli has invested heavily in drying infrastructure in recent years, giving him greater control and consistency. The result is a clean, transparent cup that highlights the clarity and floral elegance expected from Geisha grown at high elevation.

A refined and elegant Gesha with bright florals and silky texture.

In the cup, expect delicate notes of white peach and dried lemon, bringing both sweetness and gentle citrus lift. A soft white tea character carries through the mid-palate, accompanied by floral aromatics reminiscent of jasmine.

The body is silky and composed, with a subtle creamy nuance and a clean, lingering finish. A beautiful example of high-altitude Peruvian Geisha — expressive, balanced, and remarkably approachable.

Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals.

Espresso:
We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder.
We enjoy this coffee at 18g in, 44g out in about 28–30 seconds.

Filter coffee:
We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water.
Use 15g of coffee, water at 94°C, and a medium grind size.

• 0:00 – Bloom with 50g of water for 45 seconds.
• 0:45 – Pour 100g of water in a circular motion.
• 1:25 – Pour final 100g of water.

Total brew time should be around 2:15 to 2:30.

Enjoy the coffee!