Peru Gesha Natural - Medium-Light Roast - Single Origin

Medium / Light - Single Origin - Peru

Black Tea with Lemon l Wildflower Honey I Pear 

What does it mean for one of our coffees to be considered a "Ripe For the Picking?" For us, in a similar fashion in how we've always been passionate about is sharing coffees that highlight how unique & exceptional each coffee origin can be when we select our offerings. The "RFP" can means that this is truly a coffee that is above & beyond a coffee that's quality is worth every penny and is something that is a pinnacle of flavor quality. 

For limited releases like this we do these in extremely small batches roasted to perfection. 

In the past we've loved some that have offered something new and different than some of the origins that are household names. We always think back fondly on our first run of the Papua New Guinea that we had when our Director of Coffee Josh had when they first came onboard. Finding other unique gems like the Zambia Kateshi, Sumatra Lintong & the Laos we had in year 3 of Peach we always wanting to find something to highlight the best of the best. The team has been very excited to be able to offer an exceptional Peru once more as this one is truly a gem all its own. 

Tasting like honeydew, strawberries followed by a dark chocolate & Acai like finish and smooth body we were very excited to share this special coffee! Especially finding one that shows such a different profile from what Papua New Guinea coffees usually have thanks to their terroir but this coffee is truly a special gem we are happy to share. 

Location: Peru

Region: Lonya Grands, Amazonas 

Farm Finca El Morelillo 

Process: Natural 

Altitude: 1550+ MASL 

Varietal: Gesha

Importer: Covoya Specialty Coffee

Sourced from Finca El Morelillo in the Lonya Grands region of Amazonas, this Peru Gesha Natural is a standout offering from Peach Coffee Roasters. Grown at 1550 masl, this single-origin coffee showcases the distinct characteristics of the Gesha varietal, which is widely celebrated in the specialty industry for its delicate, tea-like clarity and complex floral aromatics.

The coffee undergoes a natural process, a method where the fruit remains intact during drying, often contributing to a more pronounced sweetness and a heavier body. In this specific lot, those processing techniques interact with the varietal’s inherent profile to produce a diverse range of flavors, spanning from bright citrus and stone fruit to deep, earthy undertones. To better understand how these specific descriptors—such as wildflower honey, acai, and dark chocolate—fit into the broader spectrum of coffee quality, you can reference the flavor wheel to explore the nuances of this medium-light roast.