Producer: Praxides Pintado
Region: La Coipa, Cajamarca, Peru
Farm: El Guayaquil
Varietal: Gesha
Process: Washed with extended fermentation
Altitude: 1845 masl
Tasting Notes: Rose tea, honey, granadilla
Praxides Pintado’s Gesha from El Guayaquil is a shining example of how Peruvian terroir can express elegance and purity when paired with intentional processing. His farm sits at 1845 masl in the mountains of Cajamarca, where cool temperatures and slow cherry maturation create ideal conditions for high-end Gesha production. Originally focused on resilience and yield, Praxides shifted his approach after planting Panamanian-lineage Gesha, discovering a path toward complexity and quality that transformed the identity of his farm.
The processing is meticulous and deliberate. Cherries undergo a 72 hour sealed-bag fermentation that deepens aromatics and heightens florality. After fermentation, the coffee is dried slowly for 12 days, preserving the delicate volatile compounds that give Gesha its signature clarity and perfume.
The result is a refined and expressive cup with rose tea, honey sweetness and bright granadilla fruit. A soft Peruvian Gesha that shows both structure and tenderness.
Recommended freezing time: 10 to 12 days.
