Peru Blanca Padilla Geisha

Roaster notes

Blanca Padilla Campos has been growing coffee since childhood on her family farm in Tabaconas, Cajamarca. After years of selling to traders without quality analysis, she joined a cooperative and learned cupping standards. Her husband Albertino introduced Panama Gesha seeds four years ago; Blanca’s care yielded a unique profile conquering Asian and European palates. She now manages 1,500 plants producing ~9 quintals, with plans to expand. Harvest involves hand-picking ripe cherries, double-checking for defects, flotation, pulping, 12-hour fermentation (optimized from 24h), washing, drying on raised beds for 15–20 days to 10.5–11% moisture, and resting in propylene bags for 3–4 weeks. This lot was a standout in our 2025 cupping trials.

Tasting notes