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Peru, Pluma Dorada Gesha

Peru, Pluma Dorada Gesha - Main image
Peru, Pluma Dorada GeshaPeru, Pluma Dorada GeshaPeru, Pluma Dorada GeshaPeru, Pluma Dorada Gesha
$53 In stock

Category: Coffee

Producer Andy Llanos Delgado
Cultivar Gesha
Process Natural, Tartaric Acid
Location Santa Rosa, Colasay
Altitude
1,820 masl
Harvest August - September

 

Expect notes of Creamy Peach, Lemon, Floral.

Carbon negative coffee



Andy Llanos Delgado is a young grower in the Colasay District, from the small caserio (village) of Santa Rosa de Congona in north Peru. His small farm, Pluma Dorada, is planted with mostly Bourbon and Tabi but also a small plot of Gesha, the variety from which this coffee derives. Andy farms with organic practices, with great care for the biodiversity of his farm.

We selected this lot for its overwhelming yellow fruit flavour – think peach, lemon, pineapple and delicate florals, a super sweet and satisfying mix. Andy has processed this lot with an extended dry/natural fermentation, but the coffee has remained super clean thanks to his processing expertise.

Customer Reviews (4.9 / 5 · 17 reviews)

Riley ★★★★★

The tartaric acid processing really lets the gesha's sweetness shine while keeping that creamy pea note surprisingly elegant. Brewed it in a V60 and got a silky, complex cup that lasted through every sip.

Ryan ★★★★★

I was skeptical about "creamy pea" as a tasting note, but this Gesha from Colasay delivers it in the most elegant way—smooth, almost buttery, with a brightness that cuts through. The natural tartaric acid process really keeps things lively without any funky over-fermentation. At 1,820 masl, it's got

George ★★★★★

The tartaric acid natural process really lets the sweetness shine while keeping everything super clean. I brewed it as a pour-over and got that creamy pea note on the finish, which sounds odd but works beautifully. Already ordered another bag.

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