Peru Los Quispe

Where in the world?

WHAT’S THE STORY?

We’ve had some fantastic coffees from around the town of Jaen in the Cajamarca region of Peru, and this ‘ere is another sweet ‘n’ juicy classic. Apricot jam and sweet juicy apple with a buttery caramel body, this extended fermentation gesha also adds layers of floral complexity to its delightfully long finish. There is all that lush soft fruit and then plenty of body, making for a fantastic espresso, if you like your ‘spros on the fruity side of things. You can also expect a beautiful floral aroma as you take a sip.

This Gesha lot is sourced from the Quispe family based in Agua Azul, Chontali in Jaen, Cajamarca. Roger Quispe, alongside his brothers and father, oversees the family’s operations in Peru’s lush northern highlands.This high-altitude environment ranging from 1,897-2050masl, paired with their careful farming practices, contributes to the exceptional quality of their coffee.
This lot is washed but with an extended anaerobic cherry fermentation in plastic tanks, prior to pulping, giving extra time for all those fruit flavanoids to develop on the seeds.

Chontalí, located in the province of Jaén in northern Peru, is known for its rugged terrain and ideal coffee-growing conditions. The region’s altitudes, ranging from 1,500 to over 2,000 meters, are perfect for growing high-quality Arabica varieties like Geisha. The combination of high elevation, rich volcanic soils, and cool, consistent climate creates an environment where coffee plants can thrive.
As more coffee enthusiasts seek out the distinct flavors of Gesha from Peru, the region is gaining recognition for its ability to produce world-class specialty coffee, with families like the Quispes leading the way in this agricultural renaissance.

The biodiversity in Chontalí is another key factor that contributes to the quality of the coffee. Surrounded by forests and rivers, many coffee farms in the area benefit from natural shade and nutrient-rich soil. The region’s unique microclimate allows for slow cherry maturation, which enhances the coffee’s flavor complexity and aromatic profile.

The Quispe family’s approach to coffee production is a blend of traditional methods and modern innovations. After careful cultivation they ensure that each cherry is hand-picked at peak ripeness. The high-altitude setting of their farm provides the ideal conditions for slow maturation, allowing the cherries to develop complex flavors.

Once harvested, the coffee cherries undergo meticulous processing. The Quispe family is known for their attention to detail at every stage, from pulping to fermentation and drying. Depending on the climatic conditions, fermentation can take up to 36 hours, followed by careful drying on raised beds or in solar dryers to protect the beans from the unpredictable weather of the region. This slow, controlled drying process ensures the beans maintain their unique flavor characteristics, resulting in a coffee that boasts a creamy body, bright acidity, and exceptional aromatic qualities.

To further enhance the quality of their coffee, the Quispe family continuously refines their farming practices. They place a strong emphasis on sustainable agriculture, ensuring that the land is preserved for future generations. Their dedication to both quality and sustainability has earned them a reputation for producing some of the finest Geisha coffee in the region.

Brewing Recipe