Peru - Rigoberto Mayta - Gesha Naturel

Origin: Peru 

Region: Satipo - Mazamari

Process: Natural, 20 days 

Varieties: Geisha

Producer:  Rigoberto Mayta Ricse

Altitude: 1750m

Tasting notes: Cherries, mangoes, plums, floral, cocoa beans

* 250g bag of pure delight! 

Rigoberto and his sons, Jimmy and Royer, have been growing coffee on their San Miguel farm in Mazamari since 2008. They previously grew coffee at a lower altitude, near the Chari River; however, they stopped all production there after their first harvest at the new San Miguel site in 2010. At higher altitudes, they quickly focused their efforts on extended, experimental fermentation processes carried out at cool, carefully controlled temperatures.

The first plot of Geisha coffee trees was established in 2020, when seedlings were planted on the higher ground of their new farm, in the shade of large, old trees. The first harvest took place in 2022; by 2023, in only their second harvest, they had earned fifth place in the “Cup of Excellence” competition.

Rigoberto replaced his Catimor plants with the Tabi variety, a hybrid offering superior flavor, good yields, and excellent resistance to coffee leaf rust. Tabi adapts perfectly to the farm’s lower altitudes (1,500 to 1,600 meters), while varieties such as Caturra and Geisha are grown on the higher ground, above 1,600 to 1,700 meters.

Rigoberto, together with his sons Jimmy and Royer, now plans to focus more on mastering extended fermentations to improve cup quality and ensure greater consistency. They also plan to develop plots dedicated to new varieties, such as Pink Bourbon and Geisha Inka.