Peru, Reserva La Margarita, Geisha, Washed

Reserva La Margarita is located in the lush outskirts of Cusco’s tropical forest. The farm is 3.5 ha large and operated by all generations of the Solorzano family, many of whom have parallel coffee careers in Peru. The farm lies on a steep hill, hidden away beneath the shade of native lemon, banana and macadamia trees, where the air feels pleasantly cool in comparison to open land. La Margarita has gained a lot of recognition in the previous years for their efforts to promote biodiversity and in particular their reforestation program.  This Geisha microlot was grown at 1900 masl. After hand-picking, the cherries are brought to the processing unit where they are pulped and fermented for 16 hours. The coffee is then partially dried and fermented a second time, now for 36 hours, after which it is laid out to dry on six-tier steel beds. Parchment is evenly spread to ensure an even drying process, which takes 22 days. By interrupting the fermentation process, the parchment takes a longer time to dry and this notably enhances the sweetness and complexity in the cup.
This coffee was sourced through our importing partner Sucafina. MOK visited Reserva La Margarita in 2024 and has continued to buy excellent coffee from them ever since.