Jhon Saenz [Geisha Washed]

Drawing on the time-honored traditions of the Incahuasi cooperative, coffee grower Jhon Saenz cultivates his coffee in complete harmony with the Peruvian ecosystem of the Pacaybamba Valley, applying agroforestry principles and organic fertilization methods shared within his community.

In the heart of this remote region southwest of Cusco, where the extreme altitude delays the harvest until November and December, he is actively involved in the revival of the Geisha Inca. This local mutation of an Ethiopian grape variety, once neglected due to its low yields, expresses exceptional quality here thanks to cultivation under the shade of native trees that preserve biodiversity and local wildlife.

His approach is rooted in the sacred concepts of Minka and Ayni: collective work and daily mutual aid, inspired by the community’s elders, which have allowed agricultural practices to be refined from one generation to the next.

For this micro-lot, the cherries—carefully sorted using the flotation method—undergo a 36-hour dry fermentation in their own pulp (Dry Honey Ferment). This eco-friendly method, which is ideal in this cool climate as it stabilizes the aromas while reducing the environmental impact, is followed by a final washing and a drying period of 10 to 12 days.

When brewed, this exceptional coffee reveals a profile of remarkable elegance and clarity: it opens with deep notes of black tea and jasmine, enhanced by the vibrant freshness of orange zest. This floral and fruity complexity is enveloped by the rich, comforting sweetness of honey, offering a harmonious and refined sensory experience.