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Nothing Beats Coffee

Peru Geisha Fully Washed Organic 150G

Peru Geisha Fully Washed Organic 150G

About the Bean

Felipe Cahuachinchay, the owner of La Lima Farm in Alto Ihuamaca, is an experienced and forward-thinking coffee producer. Felipe has embraced specialty coffee production, focusing on the Geisha variety, which constitutes a significant percentage of his farm’s output.  

La Lima produces exceptional coffee through Organic Certified practices and meticulous processing. Known for its clean, vibrant flavor profiles, the coffee reflects the region's reputation for high-end production. José is a forward-thinking producer with extensive experience, previously working with Bourbon and Caturra varieties before transitioning to Geisha. Specialty coffee cultivation is relatively new in the region, but José has quickly adapted to the demands of producing high-quality lots. 

At La Lima, quality begins with selective hand-picking of cherries to preserve the integrity of the coffee. José employs a fully washed process to maintain clean, nuanced flavor profiles, making the most of Geisha’s natural potential. The careful handling of coffee during fermentation, washing and drying, combined with the region’s high-altitude lot, produces exceptional coffee that stands out in the specialty market.

Region: Cajamarca
Altitude: 1,727 masl
Varietal: Geisha
Processing: Fully washed                                                                                        Certification: Organic

Tasting note: Orange Blossom, Subtle Honey, Lemon Candy

$46.00 AUD
$46.00 AUD
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Brewing Guide

Pour Over 

Coffee 20g | Water 300g | Brew Time 2-2:30mins

(Tips: Our beans reach their optimal flavor profile between 8 and 21 days post-roast.）

Standard

1. Rinse filter paper
2. Bloom with 50g water.
3. At 30s, pour to 200g.
4. When water drops to 1cm, pour 100g.
5. Total: 300g.

Fruity Option

1. Rinse the filter.
2. Bloom with 45g water.
3. At 30s, pour to 105g.
4. When water drops to 1cm, pour 50g — repeat 3 times.
5. Total: 300g.

Stonger Body Option

1. Rinse filter paper
2. Bloom with 45g water.
3. At 30s, pour to 90g.
4. When water drops to 1cm, pour 70g — repeat 3 times.
5. Total: 300g.

Plunger

Coffee 20g | Water 300g | Brew Time 6mins

Add 20g coffee and 300g hot water. Stir after 2 minutes, wait another 2 minutes, then press gently. Wait 2 minutes before serving.

Stove Top (Moka Pot)

Fill the basket with medium coffee grinds. Add hot water to the lower chamber, just below the release valve, and seal tightly. Heat on medium, avoiding spitting.