Peru Wilder Garcia Gesha Washed

Gesha is the variety that rewrote what coffee could taste like, and it rarely comes out of Peru. Our Peru Wilder Garcia Geisha Washed is a single-farm microlot grown at 1,800 meters in the highlands of Cajamarca, where cool nights and slow cherry maturation give this cup its clarity. Tea rose and jasmine lift out of the aroma first, followed by ripe strawberry, honey sweetness, and a soft coconut roundness on the finish. Cherries are depulped the same day they're picked, fermented for 48 hours in sealed tanks, then dried slowly in dyers - a patient, deliberate process that protects the delicate florals this variety is known for. We roast it light to keep every layer intact. Every Cup Has A Story Wilder Garcia farms 23 hectares in northern Peru, with 16 planted in coffee. Six years ago he introduced a tissue management system to his trees, a two-year pruning cycle applied block by block, adapted to the structure of each variety he grows. In 2020 he replanted four hectares with new seedlings, betting on the farm's next decade rather than this season's yield. Alongside his Caturra, Bourbon, Typica, and Java, he now produces this small, exceptional lot of washed Geisha. That kind of long-term thinking is the reason a coffee like this exists at all. Geisha is a demanding variety, low-yielding, fragile, unforgiving of shortcuts, and it only shows what it's capable of when someone takes care of it at every step. BHB Notes This is one of the rarest coffees we've put on the shelf, and it drinks like it. Brew it as a pour over, keep the ratio light, and give it a minute to cool, the florals open up as the temperature drops. If you've been curious about what all the fuss over Geisha is about, start here. Extremely limited.