This coffee is produced by Jhon Saenz in the Pacaybamba valley, located in the Cusco region of Peru. Grown at high altitude under the shade of native trees, this Geisha Inca variety is processed using a 36-hour dry honey fermentation followed by a final wash and drying. The cup profile is elegant and clear, featuring deep notes of black tea and jasmine, complemented by the vibrant freshness of orange zest and a rich, honey-like sweetness.
