Sweet, clean, floral, delicate this is a lovely expression of a well processed clean peruvian geisha that is sweetness and floral forward. When hot, we get florals tied to a heavier and honey-like sweetness. Once cooled, a tropical and citrus acidity starts to pop making the cup develop expressive acidity. This coffee is also very clean and has tons of structure and defined notes especially a jasmine florality when almost cooled. We suggest you rest this coffee for at least 2 weeks before brewing and recommend you try extracting higher to see how the dynamics in the cup change from september: maximiliano garcìa is a first generation coffee grower, working alongside his wife, esperanza, in the el huabo region of san ignacio. They are extremely dedicated and attentive producers, growing beautiful and clean peruvian coffees. Maximiliano originally worked as a day labourer on other coffee farms until he had enough saved to buy his own farm. Every year, maximiliano and esperanza continue to learn, train, and invest into their farm, setting a great example for producers all over the region.
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