Gesha
Washed
Finca El Mando Verde, Trinidad Peña Silva

Tastes Like:  Yellow Nectarine, Rhubarb, Calendula

Origin:  Finca El Manto Verde, Valcones, Chirinos, Cajamarca, Peru

Variety: Gesha

Producer:  Trinidad Peña Silva

Elevation:  1,900 masl

Process:   Washed

Cup Profile

This washed Peruvian Gesha presents a bright stone-fruit profile led by yellow nectarine, rhubarb-like acidity, and calendula florality. The cup is clean and lifted, with a focused washed structure, delicate aromatics, and a finish shaped by clarity rather than heavy fermentation character.

About Finca El Manto Verde

Trinidad Peña Silva produces coffee at Finca El Manto Verde in Valcones, Chirinos, Cajamarca, Peru, at 1,900 masl. The spec sheet describes Trinidad as a very small-output producer working with artisanal post-harvest methods, with this lot centered on Gesha planted after a major reset of the farm’s coffee production.

Trinidad’s family previously grew varieties such as Pache and Caturra for generations before coffee leaf rust severely affected the farm. After removing the remaining trees, the family replanted with Gesha seed purchased from Franco Huaches Montalvan, the producer of La Lucuma, a high-ranking Gesha lot in the 2023 Peru Cup of Excellence. This coffee reflects a small-scale producer rebuilding around a high-potential variety and a precise washed process.

Variety

Gesha, also commonly spelled Geisha, is an Ethiopian landrace variety widely associated with high cup quality at altitude. In specialty coffee it is often valued for its potential for florality, tea-like structure, pronounced aromatics, and stone-fruit sweetness, though these traits depend heavily on plant material, site, farming, and processing.

In this coffee, Gesha’s aromatic potential is presented through a washed profile from high-elevation Cajamarca. The provided notes of yellow nectarine, rhubarb, and calendula suggest a cup with clear fruit definition, floral lift, and bright, structured acidity.

Processing

Ripe cherries are selectively harvested, depulped, and fermented for 20 hours in GrainPro or a similar material. After fermentation, the coffee is washed and dried on raised beds for approximately 20 days to a 11% moisture.

This process is designed to preserve clarity while allowing a short fermentation window to support sweetness and aromatic development. In the cup, the washed method should emphasize clean acidity, defined fruit notes, and a lighter, more transparent expression of the Gesha variety.