Our second Peruvian this season, and our second Peruvian in our VS subscription. An elegant washed Geisha with delicate florals and fruit notes. Simply sublime.
VERY SPECIAL
We’ve chosen this coffee for this VS delivery because it’s a sensational representation of two variables colliding to create something beautiful. First is the varietal: Geisha. What is there to say that you don’t know already? It’s possibly the most reputable, known for its clean and elevated flavour profile. Second is the process: washed. Unlike the natural or other experimental approaches, a well-executed washed process respects the intrinsic fruit properties and elevates its flavour potential without adding any funky, crazy, ferment-like notes.
A FAMILY WITH A VISION
La Palestina is located near the village of El Triunfo in the San Jose de Alto district of Cajamarca, Peru. Previously cow pastures, Juan Alarcon Gonzales and Sobeida Coronel Martinez felt this land could have great potential for growing coffee, so in 1951, they purchased it and started to work in it.
Over the years, around 1990, the baton passed on to their sons Juan, Jose, and Annibal. The three agreed they could take the production to the next level and soon introduced a few changes to all systems and facilities, with a particular focus on elevating the quality and reducing their environmental impact.
Slowly but surely, they earned a reputation in Peru’s specialty coffee growing scene—a fact materialised with a spot within the top 20 producers of the 2019 Peruvian Cup Of Excellence.
ABOUT THIS LOT
This lot is made of Geisha varietal—the first batch ever produced at La Palestina. Until 2022, they concentrated on growing Bourbon, Caturra, Catuai and Catimor.
During this process, the cherry is mechanically pulped and dry/wet fermented for about 24 hours in plastic tanks. Then, it is washed and dried on a solar patio. All wastewater and mucilage are placed in a deposit in the ground, and raised pallets are used to avoid contact of parchment coffee with the floor.
ENJOY!
We’d love to hear how you go and about your thoughts on this VS coffee. And remember, you can always check our online brew guides and YouTube channel for guidance on several brewing methods—or simply send us any questions via email.
All images and information about this coffee and producers have been kindly shared by its importer, Condesa Co Lab, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Our ‘sweet spot’ for opening each coffee bag and brewing its contents is during days ~15-35 post-roast date.
Learn more about our updated coffee aging recommendations.
Need any brewing tips?
Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.
All the images and information about this coffee and its producers have been kindly shared by the importer, Condesa Co Lab, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Resting beans inside the sealed bag helps develop peak flavours and acidity
Learn how long and why you should wait in our brewing window recommendations.
Try our step-by-step recipes and videos
Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].
