*History* Produced by Maximiliano García on his four-hectare farm, Garmas, comes from El Huabo in San Ignacio, northern Peru. A highly respected and quality-driven producer, Maximiliano farms alongside his wife, Esperanza Armijos, cultivating primarily Red and Yellow Caturra, alongside smaller plantings of Parainema and Geisha. This marks our fourth consecutive year sourcing Geisha from Maximiliano. The lot is a beautiful expression of washed Peruvian Geisha, aromatic, refined and elegantly structured. The farm has a small wet mill where he pulps and ferments the coffee. The coffee is dry fermented for about 24 hours before washed and rinsed, and then dried in a parabolic dryer by his house and on the roof of the house. He also uses shade nets for a more controlled drying process. Under normal conditions, the drying takes about 15-20 days. Specifications | country | peru | |---|---| | region | san ignacio | | producer | maximiliano garcia | | variety | geisha | | process | washed | | altitude | 1710 masl | | tasting notes | jasmine, peach, lemon soda |