This delicate and sweet Gesha variety is produced in Southern Peru by the Solorzano Family. Grown in the Cusco region at 1900 meters altitude, this coffee is processed using a dry washed method, where it is depulped and fermented for twenty-four hours before being dried on raised beds. The flavor profile features notes of jasmine, white grape, and black tea. It is a light roast coffee that performs exceptionally well as a filter offering, though it is also suitable for espresso.
