Roberto Flores - Gesha

Roberto Flores grows this celebrated Geisha variety in Cusco, Peru, where the young 25-year-old farmer achieved exceptional results this season. Hand-harvested with selective cherry picking, the coffee undergoes a two-stage fermentation: 18 hours initial fermentation, then depulping followed by 36 hours of dry fermentation before washing and 20 days of shaded drying. The cup delivers opulent florality (lavender, rose, honeysuckle) layered with raspberry, fuji apple, cherry, and tropical fruit notes, supported by big body and brilliant acidity. This is a prized Geisha varietal—one of the world's most sought-after heirlooms—worth seeking out for its complexity and versatility across brewing methods.