This stunning Geisha is brought to you by Jenry Perez. Jenry's farm, Finca Pasñapacana is situated on the steep slopes of Sahuayaco (at 2000 M.A.S.L) in the Santa Teresa district, south-east Peru. This micro-lot was harvested in only very small batches and meticulously processed to preserve its unique flavours. The resulting profile is sweet and clean, with floral aromatics and notes of peach, ripe stone fruit and honey.
Jenry's family has been producing coffee for three generations but it was only six years ago that they decided to transition to speciality coffee production, in order to receive a higher and more stable income for their coffee, as well as recognition for their work. We met Jenry in 2021 when we held our first coffee production workshop over Zoom with a small group of producers based in Santa Teresa who wanted to learn more about speciality coffee. The following year we visited Jenry's farm and held further workshop sessions (with the help of @tosturabisetti and @collectivebean), where we had the opportunity to get to know Jenry and witness up-close his conscientious approach to cultivating and processing his coffee.
Following these workshops, and with the support of our partners Collective Bean, Jenry has implemented multiple changes to his agricultural practices and post-harvest processes, including upgrading his infrastructure (such as building raised drying beds which ensures more consistent drying of the beans), pruning his coffee trees (to increase their yield), and testing samples of his lots throughout harvest for quality control purposes.
Jenry's primary crop is Typica (a varietal of arabica coffee commonly grown in Peru for its high yield and high quality). However, a few years ago, Jenry learned that the local terroir was also perfect for growing Geisha, so Jenry planted a small lot on his farm. When we tasted his first Geisha crop in 2023 we were blown away by its floral and sweet profile and knew we had to include it in our offering. This latest harvest won a local award in Cusco and was picked up by Dwight Aguilar (the two-time Cup of Excellence winner in Peru). So we're beyond chuffed to have snagged a couple of sacks for our UK customers.
The coffee underwent a washed process. Jenry hand picks each coffee cherry as it ripens, which means he needs to revisit each plant day after day during the harvest period. The harvested cherries are fermented for 16-20 hours in sealed Grain Pro bags stored in the shade. The cherries are then de-pulped and undergo a second fermentation in Grain Pro bags for 26-30 hours. They are then washed in Jenry's concrete water tank, and transferred to raised drying beds in solar tents, where they are laid to dry for 20-30 days (weather-dependent).
This is our fourth year working with Jenry and purchasing his coffee, and the second crop of Geisha that we have imported from him. It was harvested between July and October 2024 and landed in the UK in January 2025.
We agreed the price of the parchment coffee (that is, the unhulled coffee beans still covered by a natural protective "parchment" layer) with Jenry and Collective Bean, while Jenry was processing his coffee. We paid Jenry directly for his coffee, with the support of Collective Bean. We then worked with Collective Bean to process it (including removing the parchment layer and packing it into a 46kg GrainPro bag) and export it to the UK.
If you're not sure which coffee is for you, or you want to try them all, then our discovery pack is just what you need.
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