From the highlands of Cajamarca comes a remarkable expression of Geisha Inca, a Peruvian selection of Geisha adapted to high altitude conditions while preserving the variety’s signature florality, clarity and aromatic precision. The cup is defined by sweetness, lift and structure, all carried with striking definition. We first encountered this coffee blind on a pre shipment sample table, where it immediately stood out. Without hesitation, it was one of the most impressive coffees we have ever tasted from Peru, and a clear reference point for what Geisha Inca can achieve in the right hands. At Finca La Lúcuma, harvesting is carried out with strict selectivity, picking only fully ripe cherries. Pickers are trained to identify optimal ripeness before harvest, with daily limits in place to maintain focus and consistency, ensuring only the highest quality fruit is selected. Following harvest, the cherries are pulped and undergo a 32 hour fermentation in sealed tanks. This controlled fermentation builds natural sweetness and clarity, before the coffee is carefully washed to remove all mucilage. Drying takes place in parabolic dryers, where the parchment is laid in even layers and regularly turned to ensure uniform dehydration. The coffee is slowly brought down to a stable moisture content of 11 to 12 percent, then rested on wooden pallets to preserve structure and cup character. We are genuinely excited to share this coffee with you. It has quickly become one of our favourites of the year, and a beautiful expression of what Geisha Inca can be at its very best.