This coffee comes from Roger Quispe in Chontalí, Cajamarca. Roger and his brothers oversee the family's operations in Peru's lush northern highlands. The area's high elevation, rich volcanic soil, and cool climate make it perfect for growing coffee. The Quispe family blends traditional techniques with modern innovation to produce exceptional coffee. For this Geisha, the team hand-picks the ripest cherries and takes them to the mill, where they're floated to sort for density and quality. The cherries are then fermented anaerobically for 36 hours before they are depulped and dried in solar dryers. The result is a coffee with a creamy body, a subtle citrusy acidity, and soft floral notes. The flavors remind us of orange marmalade, tropical fruits, honeysuckle, and yoo-hoo!