[ROAST ON 25/8] Peru Miraflores Gesha Honey Process

From deep in the Amazon rainforest of northern Peru comes a Gesha that’s all grace and light. Finca Miraflores sits high in the Lonya Grande district, where cool mountain mists, rich soil, and Andean air create the perfect conditions for this celebrated variety.

These Gesha trees, descended from Panamanian stock, are cared for with meticulous plot management and harvested only at full ripeness. The process is deliberate and slow: cherries rest in cold spring water for 12 hours, are dry-fermented for another 12, then dried over 25 days to preserve sweetness and lift.

In the cup, it’s layered yet airy, white and yellow florals lead into a bright citrus lift, softened by honey sweetness and a silky  texture. Elegant, fragrant, and quietly confident, this is a coffee that rewards slow sipping.

Roaster's Notes: This is a soft coffee with very nice floral notes and delicate acidity and a very honey like aftertaste. I've come to enjoy Peru washed Geshas a ot and wanted to see what a honey process would bring and its still beautiful. 

Flavour Notes: Osmanthus,  Jasmine,  Apricot, Lemon, Honey,

Coffee Notes: