Peru Finca La Trinidad Geisha Coffee

This single-origin Peru Finca La Trinidad Geisha coffee offers a delicate, full-flavoured cup with an impressive 88/100 cupping score.

Hand-selected Geisha beans are processed using natural anaerobic fermentation and extended shade drying to preserve complex fruit notes and aroma, ideal for light roast, coarse-grind brewing methods.

About the Farm

Finca La Trinidad is located in the province of Calca, in the district of Yanatile, in the small town of Torreblanca. The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai and Sidra. Alexander and his family use a natural anaerobic fermentation method, where the coffee cherries are placed in sealed tanks and left to ferment for 6 days at a starting Brix level of 19. After this stage, the coffee is carefully dried under shade for 45 to 60 days, a slower process that ensures the beans retain their delicate flavours and moisture balance. This extended drying period allows the coffee to develop its full flavour profile before being milled at a central processing station near to their farm.

Harvest: 2024

Brew Recipe

Grind coarse on a high quality grinder to produce less fines (0.4.5 on ZP6)
12g for 200ml of water (1:16.6 ratio)

• 00:00 – 00:45 Bloom 45g with agitation flow (water added in 10 seconds in spirals)
• 00:45 – 01:00 Add extra 75g of water to top up to 120ml in 10–15 seconds
• 01:15 Wait until it draws down and top up to 200ml
• Total drawdown is about 2:30 minutes

For larger portions (20g coffee for 330g of water) aim for 3 minutes with 1 extra pour of 130g of water after the last one is drawn down.

Learn about our micro-batch roasting process — why batch size matters for flavour.