La Lucuma – Geisha Inca

Finca La Lúcuma is located in El Limón, Chirinos, in the San Ignacio province of Cajamarca, Peru, sitting between 1,850 and 1,900 metres above sea level. This is our first time working with Franco Huaches Montalvan, and this coffee marks an introduction to his work and approach.

Farming here is shaped by altitude and a challenging climate, where every stage of cultivation requires care and attention. Franco’s approach is practical and hands on, with a focus on precision in the field through manual pruning, controlled fertilisation and close observation of plant health. It is a considered way of working that prioritises quality through consistency and detail.

This lot is produced from Geisha Inca, a locally adapted selection of Geisha developed in Peru. It was introduced at a critical moment for the farm, during a period affected by coffee leaf rust and unstable market conditions. On the recommendation of an agricultural engineer, Franco began planting this variety as a way to improve both resilience and cup quality.

That decision has since reshaped the direction of the farm, leading to stronger performance and recognition in regional and national competitions. For us, this is the beginning of a new relationship, and a chance to share a coffee that reflects both Franco’s work and the evolving potential of Peruvian Geisha.

We first came across this coffee blind on a pre shipment sample table, where it immediately stood apart. It was one of the most striking coffees we have tasted from Peru, with a level of clarity and structure that felt both precise and expressive.

Known locally for many years as Geisha Inca, the variety was long assumed to be related to Gesha due to its intensely floral profile and elegant cup character. More recent genetic analysis has revealed a different story, identifying it as SL9, a distinct variety with no direct genetic relationship to Gesha. The discovery has only added to the intrigue surrounding this remarkable coffee, which continues to display many of the qualities that first made it so highly regarded.

Harvesting is carried out with strict selectivity, with only fully ripe cherries picked. Each picker works to a daily limit to maintain focus and consistency, ensuring that quality is prioritised at every stage. After harvest, the cherries are pulped and undergo a 32 hour dry fermentation in sealed tanks, building sweetness and definition before being fully washed.

Drying takes place in parabolic dryers, where the coffee is laid in even layers and turned regularly to ensure a slow and uniform process. The parchment is brought down carefully to a stable moisture content, then rested to allow the structure of the cup to settle and hold.

In the cup, expect nectarine, white grape and magnolia. There is a vivid sweetness and juiciness, supported by bright phosphoric and tartaric acidity. A crisp stone fruit character runs through the profile, alongside an expressive white floral fragrance that carries into a clean, structured finish.

This is a clear and compelling expression of SL9, showcasing both the unique character of the variety and the level of care behind its production.