La Chirimoya, Peru

La Chirimoya, Peru

Flavour notes 

Vibrant & juicy, honeyed stone fruit, tropical fruit

Roasters' Notes:

El Triangulo expresses the inherent qualities of the Pink Bourbon variety with remarkable sweetness, high cup clarity, and bright acidity with a more tea-like structure. This lot in particular presents a vibrant cup with notes of honeyed stone fruit and layered juiciness.

We approach this roast from a moderate starting point, building momentum in a controlled, measured way. Careful attention is given through the mid-phase of the roast to balance sweetness development and clarity. From first crack, the focus is on maximising sweetness while preserving the delicate aromatic layers of this reserve lot. The result is a cup that remains bright, juicy, and articulate, with a clear expression of varietal character and exceptional processing.

Roast style: Progressive

Region Info 

La Chirimoya is a small organic farm in El Huabo, San Ignacio, owned and operated by Victoria Ramos and her husband, Ulises Neyra. It sits high in the Cajamarca region between 1700–1800m ASL.

Over the years, Victoria and Ulises have become well respected within their community for their commitment to quality and specialty coffee production. Their farm spans just 1.5 hectares, where Geisha is cultivated in small volumes with close attention throughout harvest and processing. After harvesting, cherries are traditionally washed, fermented in tiled concrete tanks, and slowly dried on raised beds inside solar dryers to preserve clarity and sweetness in the cup.

La Chirimoya is sourced through Origin Coffee Lab, whose work in Peru centres around long-term producer relationships, transparent sourcing, and supporting smallholder microlot production.

Altitude: 1700 - 1800m ASL 

Processing: Washed

Variety: Geisha

Harvest: 2025

Region: El Huabo, Señor de los Milagros, San Ignacio, Cajamarca, Peru

Producer: Victoria Ramos and Ulises Neyra of La Chirimoya Farm

• Certification: Organic (Certified at origin)

Sourced from Victoria Ramos and Ulises Neyra's La Chirimoya Farm in Cajamarca, Peru, this Geisha varietal exemplifies the clarity and complexity the cultivar is prized for. Grown at 1700–1800 masl, the coffee was processed using the washed method, which typically emphasizes cleaner acidity and brighter flavor expression. Rosetta Roastery highlights vibrant, juicy character with honeyed stone fruit and tropical fruit notes—a profile that reflects both the varietal's delicate floral heritage and the terroir of this Peruvian origin. This lot represents the careful cultivation and processing required to unlock Geisha's distinctive potential.