Peru David Armijos Geisha Filter

David Guevara Armijos is a second-generation coffee farmer who has dedicated his life to perfecting his craft on a meticulously managed 3-hectare plot in La Libertad. Situated within the district of La Coipa in the Jaén region, David's farm sits at a staggering 1,900 meters above sea level. This specific terroir is an absolute paradise for specialty coffee: the combination of relatively high humidity, extreme elevation, and remarkably rich, fertile volcanic soil creates the perfect incubator for the highly delicate and revered Geisha varietal.

​While David typically relies on seasonal workers for the harvest, recent regional labor shortages have turned this year's crop into a profoundly personal family endeavor. David and his relatives took to the steep hillsides themselves, hand-selecting the ripe cherries to ensure their prized Geisha harvest reached its absolute peak potential. The resulting cup is a brilliant reflection of this dedication, showcasing an intensely floral, tea-like elegance bursting with chamomile, crisp lemongrass, and sweet papaya.

​Behind the Process:

• ​Selective Harvest & Float: The family meticulously hand-picks the ripest Geisha cherries. Before the fruit is depulped, it is thoroughly washed and floated in fresh mountain water to remove any low-density beans or field debris, ensuring only the most pristine fruit moves forward.
• ​Overnight Fermentation: Once the skins are removed, the coffee is placed into fermentation tanks. Depending on the cool mountain weather, it ferments overnight for a precise 12 to 24 hours. This careful microbial breakdown of the sugary mucilage is what unlocks the Geisha's signature white blossom florals and delicate acidity.
• ​The Mountain Rinse & Skin Dry: The fermented beans are rinsed crystal-clean in fresh water, abruptly stopping the fermentation process. They are then immediately spread onto raised beds for a crucial "skin drying" phase, rapidly wicking away surface moisture to protect the bean's structural integrity.
• ​Lined Patio Cure: Finally, the parchment is moved to lined drying patios. Here, David and his family continuously turn the coffee over the course of 7 to 10 days, ensuring a slow, even dehydration until it reaches absolute stability for export.