2026 Edgardo Cruz Meza - Peru

Edgardo Cruz Meza grows Geisha at 1,780 meters in Jaén, Cajamarca—a rarity in northern Peru where most specialty sourcing focuses on the south. Hand-picked fruit was floated, de-pulped same-day, then dry-fermented for 32 hours before washing and drying on raised beds, a process that builds complexity and clarity. The cup delivers dragon fruit and Key lime brightness with jasmine florality, showcasing how this storied Ethiopian-origin varietal expresses itself through Peru's distinct terroir.