Peru El Caimito Gesha Washed

Story

This fruity and floral Peruvian Gesha opens with aromas of honeysuckle, tangerine, and guava. A tangerine note persists in the cup alongside caramel, almond, and gentle pear acidity. The finish features spiced cookie and caramel.

Imported by our friends at Caravela Coffee:

Second-generation coffee farmer Eradio Zurita lives with his wife Dersy Rivera at their farm El Caimito in the San Ignacio mountains. Eradio's parents migrated from the mountains of Piura to San Ignacio and bought small parcels to start planting coffee. Eradio began farming coffee in 1998, and in 2018, he began to focus on specialty coffee. Since then, with only half a hectare planted in coffee, he has been able to provide for his family and make improvements to the farm like enhancing the wet mill and managing his crop with fertilization, weed control, and disease control.

He has been able to fund the education of his children, including his daughter's undergraduate career. At the farm, he is assisted by his wife and son, who is an Agricultural Engineer. Eradio takes pride in what he has achieved in terms of coffee quality with his small production.

For processing, Eradio starts with careful picking of the cherries, being selective and trying to pick only the ripe ones. The cherries are then taken to the wet mill at the farm where they're floated to remove any defective cherries. Afterward, the cherries are pulped and the coffee is left to ferment for 38 hours in Grain Pro bags, and subsequently washed. The coffee is placed on plastic tarps or a rooftop patio to dry for 10 to 15 days and then taken to Caravela's purchasing station.