Geisha Peru | Black Label 003

$35.00

LIMTED OUT OF 50
HAND NUMBERED

ONLY LEFT IN STOCK.

Grind: Whole Bean

Whole Bean

Size: 12oz

12oz

    PERU

    BLACK LABEL 003

    Flavor Profile

    BLACK LABEL 003: PERU

    Our newest Black Label release comes from the highlands of Peru, a washed Gesha that showcases how unique this origin can be. Geshas are rarely seen from Peru, which makes this lot especially exciting to share.

    We sourced this coffee through our friends at Red Fox Coffee Merchants, who connected us with a producer growing Gesha at high elevation in ideal conditions for slow, even development. In the cup, it’s delicate and tea-like, with notes of stewed peaches, vanilla, white floral tea, and raspberry. The sweetness is balanced, the body is light, and the finish is clean and lingering.

    It’s the kind of coffee made for slow mornings — the ones where you sit, think, and actually taste what’s in front of you.

    PERU (BLACK LABEL 002)

    Variety: Geisha

    Elevation: 1800-2000 MASL

    Producer/Farm: SANTIAGO DE OROPEL

    Region: JUNIN

    Process: Washed

    NOTES: VANILLA CREAM, BAKED PEACH, WHITE FLORALS

    Roast Profile: Medium/Light

    ABOUT BLACK LABEL SERIES

    What is the Black Label Series?

    Black Label Series is reserved for highlighting single origin micro lot coffees that have gone through the natural ferment or anaerobic ferment process.

    What Can I Expect from a Black Label Series Coffee?

    A Natural ferment process coffee will have a light body with big fruit forward tasting notes that will linger on your pallet.
    Natural coffees will have a more silky mouthfeel giving you a different experience compared to a washed coffee.
    As Natural coffees cool the flavor profile switch and the sweetness becomes more highlighted with every sip.
    It’s a coffee you are going to want to slow down with, sit, savor and enjoy. 

    What is Natural Ferment Process?

    With a Natural processed coffee the coffee cherries are harvested and let to dry in the sun with the cherry still intact for an extended period of time before removing the seed from the fruit. During this time the fruit ferments in the heat and the sugars get absorbed into the bean giving the coffee a more fruit forward focused coffee drinking experience. 

    What is an Anaerobic Process Coffee?

    With an Anaerobic Process coffee the coffee cherries are harvested and sealed in tanks without oxygen.

    Airlocks are used to allow the coffee to release CO2 gases without allowing oxygen to enter the tank.

    This allows a completely controlled and homogeneous fermentation.

    The coffee is then dried after the 4-5 day anaerobic fermentation process.