This beautiful Geisha from producer Edwin Quea Pacco at Finca Chiriloma is divine and elegant. It is the perfect combination between the florals of a geisha with lemon peel vibes, strawberry fruitiness and a lingering honey sweetness.
The coffee goes through a 2 day fermentation in cherry and 1 day in pulped fermentation. The coffee is then washed. Cusco has proven not only to be the cradle of Inca culture, but also of excellent coffees. This is because of its soils, climate, geography and coffee heritage of growers in its most warm towns. Edwin Quea belongs to the second generation of coffee growers in his family and since he was a child he has been helping his parents to work on his farm. He grew up and decided to become a coffee cupper, so he prepared himself and was able to obtain a Q grader certification. This fact not only brought him the joy of accomplishing a goal, but it also opened the door for him and his family to the world of specialty coffee.