PERU ESTELA VASQUEZ GEISHA

Marco Antonio

Our partner Falcon Coffees continues to be a remarkable importer to work with. Beyond supplying high quality and sustainable coffees they invest deeply at origin where projects such as their Specialty Plus Project support producers across regions like Peru. Through this work farmers such as the Marin family gain the opportunity to present their craft to an international audience. This season we welcome a remarkable lot from Marco Antonio Estela Vasques whose Geisha stands as a quiet testament to dedication at origin.

Sourcing a rare varietal such as Geisha coffee variety from Peru often requires direct work on the ground. This marks our second selection of Peruvian Geisha and Marco Antonio’s lot is striking in its clarity and natural sweetness. A careful slow drying process deepens the profile bringing layers of tropical fruit and syrupy sweetness that give this coffee a distinctive character beyond many Geishas we have encountered.

For roasting we take a fast approach with a longer development to shape delicacy and preserve the vibrant sweetness. As a filter brew the cup reveals watermelon seed and walnut sweetness with gentle pear fruit and a note reminiscent of Ceylon tea. On espresso the profile shifts toward jasmine like syrup sweetness with bergamot and a black tea finish. With milk the texture becomes creamy and nut driven with impressions of cantaloupe whipped cream cashew and white chocolate. A soft frangipani floral note lingers and leaves a memorable Geisha experience.

The Producer

In the highlands of Huabal in Jaén, 30 year old producer Marco Antonio Estela Vasques tends two hectares of coffee at 1,540 metres above sea level, a craft he has known since the age of fifteen. His farm is planted with Catuai and Geisha coffee variety and yields around sixty quintals in the 2025 harvest. Cherries are processed at his own wet mill through washed and natural methods. Fermentation runs between thirty and seventy hours before drying slowly under the highland sun where parchment rests for ten to fifteen days and naturals for up to a month.

The farm operates with a small but thoughtful infrastructure that includes fermentation tanks, solar dryers and bins used for controlled anaerobic work. Shade trees shape the landscape while fertilisation combines organic and mineral inputs. Roya and coffee borer are managed with fungicides and ethological traps. In recent seasons Marco introduced Geisha and began experimenting with anaerobic fermentations to bring greater clarity and value to his coffees.

Climate variability, labour shortages and rising production costs continue to shape the work on the farm. Even so recent cupping results have brought encouraging feedback and stronger market prices. With the support of his family and additional pickers during harvest Marco now looks toward regional and national quality competitions and hopes to see Huabal recognised among Peru’s notable coffee origins.

• Cupping Score 87.00 pts

  Fragrance
  mango, strawberry, blueberry, red cherry, pomelo 
  
  Aroma
  orange blossom, blueberry jam
  
  Flavour
  green mango, solero, strawberry jam, blueberry
  
  Aftertaste
  long, delicate, silky
  
  Acid
  medium | lactic > malic acidity, jammy, progressive
  
  Body
  medium | smooth, tea-like
  
  Balance
  pointed, layered, structured, well balance
  
  Overall
  white floral, aromatic and sweet syrup taste. welll balance and elegant taste profile

• Roasting Schedule

  Roasting on every day from Monday to Thursday
  Cut-off order 3:00 p.m. a day before processing begins.

  Retail and Wholesale Delivery
  Retail order on the next working day

  Delivery will be made on the next processing working day once your order is roasted or ready.

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