Peru, Las Etíopes Geisha Inoculated

Roaster notes

This Geisha from Las Etíopes, a young 7-hectare farm in Peru's Cajamarca region, represents the meeting of old and new at every step. Husband-and-wife team Merlith Cruz and Simon Brown process this heritage variety through their dedicated on-farm lab using a 72-hour inoculated mosto technique, yielding one of the first lots from their stainless steel tanks and bioreactor barrels. The resulting cup is vibrant and juicy, fruity yet clean, with notes of lemon curd, mango, and bergamot—a classic Geisha fermented with modern technique.

Tasting notes