Farm: Finca El Guayaquil

Producer: Luis Pintado

Region: Cajamarca, Peru 

Variety: Geisha

Process: Washed

Altitude:  1800 - 1900 masl

Roasting Profile: Espresso

Roasting Machine: ROEST P3000

Aroma: Floral, Perfume lemon

Flavor: Orange, Oolong tea

Aftertaste:  Oolong tea

Mouthfeel: Smooth and Silky

Processing:

Luis’s coffee is selectively hand-picked at peak ripeness, followed by a second manual sorting to ensure only the highest-quality cherries proceed. To guarantee uniformity, the cherries are density-sorted via flotation, removing any lower-density fruit before processing.

Once depulped, the beans are placed in sealed bags for a 48-hour anaerobic fermentation. This precise window is designed to preserve the Geisha’s natural elegance, aromatic definition, and clean cup profile. After fermentation, the coffee is thoroughly washed to remove the mucilage and then moved to drying beds. The parchment dries for approximately 12 days under constant supervision to ensure stable and uniform moisture loss.

Finally, the beans undergo a 3 to 5-week “reposo” period, allowing sugars and acidity to stabilize and the profile to reach full balance and maturity before final evaluation.

About the farm:

In La Piria, San Ignacio, Luis Pintado represents the third generation of his family in coffee. After growing up helping his parents on the El Guayaquil farm, Luis decided to take a step further and trained as a cupper. Understanding flavor allowed him to see his family’s work from a new perspective—especially as they began cultivating Geisha.

Today, Luis uses his training to help his parents better control fermentation and processing. On his own one-hectare plot, he grows Panamanian-lineage Geisha, focusing on ensuring every lot is clean and consistent. For him, this is the way to make his family’s hard work truly worthwhile and valued in the specialty market.