This single-origin Geisha from Peru's Inkawasi region in Cusco is grown at 2,280 meters altitude on Tin Tin Inchispata farm, owned by Modesto Rupaylla. The beans are washed processed from the September-October 2025 harvest. The high-altitude terroir of volcanic soils and cool Andean climate produce a coffee expressing yellow florals, bright lime acidity, and juicy apricot sweetness, finishing with floral fruit tea notes.
Founded in 2020 by Tong Zhang in Chengdu, this micro-specialty roastery emerged from an unexpected journey—a robotics engineer's transformation into coffee artisan after discovering specialty coffee in Paris. Zhang, who placed third in the French Brewers Cup in his first year as a barista, brings technical precision to every roast, using Stronghold S7Pro machines to highlight the unique terroir of each coffee through light profiles that express origin, climate, soil, and the people behind each bean.
