Peru: Finca Miraflores, Geisha, 100h Spring Water Cold Ferment

Peru: Finca Miraflores, Geisha, 100h Spring Water Cold Ferment

50g
$28.50
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Peru: Finca Miraflores, Geisha, 100h Spring Water Cold Ferment
  • Peru: Finca Miraflores, Geisha, 100h Spring Water Cold Ferment
Peru: Finca Miraflores, Geisha, 100h Spring Water Cold Ferment

Peru: Finca Miraflores, Geisha, 100h Spring Water Cold Ferment

Jasmine, Bergamot, Apricot
// Complex Floral & Soft Finish
Producer Manuel Rojas & Ester Requejo
Farm Finca Miraflores, Amazonas, Utcubamba, Peru
Method 100H Cold Fermentation Washed
Varietal Geisha
R.Profile Best for Filter
$28.50
Next Roast: Novmeber 9, 2026
Size50g
About Producer & Farm

About the Producer

Finca Miraflores is run by Manuel Rojas and Ester Requejo. They grow Geisha alongside Typica, Java and Bourbon, and focus on careful, small-batch processing.

About the Farm

Miraflores sits in Lonya Grande, Utcubamba, in the Amazonas region of northern Peru. The farm borders rainforest, with native ferns and old-growth trees, and is wrapped in mist for much of the year. Its Geisha came from Panama and is planted above 1,810 m. This lot comes from Plot 8 at 1,920–1,990 m. The cool, humid conditions let the long Geisha cherries ripen slowly to a deep purple-red.
Processing Method

Washed - 100 Hours Spring Water Cold Fermentation

Ripe cherries are pulped and fermented in cold spring water for 100 hours. The low temperature slows fermentation, so it runs longer and more evenly without turning funky. The beans are then washed clean and dried slowly. This keeps the cup clean and clear, with the delicate florals Geisha is known for.
Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:15 — 15g coffee, 225g water
•Water Temp: 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular
•0:35 — Pour to 120g, center
•1:05 — Pour to 180g, center
•1:35 — Pour to 2250g, circular

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 3 — can be aged and remain unopened til Day 24

After opening:
Enjoy within 30 days

Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.
Never Too Much Coffee