PERU FELIPE OKASHA GEISHA

Sun Beam Our partner Falcon Coffee has been not less than fantastic coffee importer. Not just looking to feed market with high quality and sustainable coffee supply, thei work in origin such Peru is a bullet proof business model where specialty coffee can thrive in the future. Under their Specialty Plus Project (SCP), farmers like Marin's family have a chance to represent their work on international level. This time Felipe Marin's Geisha coffee take spot in our offering list, remarking the true hard works prevailSourcing such a rare coffee varietal like Geisha from Peru only accessible to those who involve in ground work. Through Falcon processing mill, farmer like Feliper Marin showcase his beautiful natural Geisha to customer like Arkib Kopi. We are quite lucky since our good friend Nas at Falcon Coffee Asis share with us on his coffee during previous cupping session. The clean flavour, burst gentle aroma, delicate acidity and and soft tea finishing ticked all the boxes for excellent Geisha image. We picked Felipe Marin Geisha to demonstrate how new specialty coffee producer stand a chance producing excellent Geisha coffee.Peru Geisha captures the refined and expressive character that defines the Geisha lineage. Bright lemon clarity leads the cup, layered with soft stone fruits and a gentle nectarine sweetness. Pulled as espresso, it opens into jammy orange notes, delicate rosebud florals, and a subtle earthy finish reminiscent of lotus tea. With milk, the profile deepens beautifully, revealing maple syrup richness and a comforting biscoff-like sweetness that lingers effortlessly. Felipe Geisha is such effortless charming sweet Geisha coffee we encountered The Producer Set high in La Palma Jaén at 1850 metres above sea level, the Marin family represents a new generation of Peruvian coffee producers grounded in heritage and guided by intention. The project is led by four brothers, Felipe, Joel, Aurelio, and Moises, alongside their father Silvestre whose experience in coffee farming long predates the arrival of specialty coffee in the region. Living locally, the family remains closely involved in every stage of production, working with seasonal pickers during harvest to select cherries at peak ripeness. Their plantings include Catuai Marshel and Geisha, chosen for their suitability to the cool high-altitude climate and their quality potential. Over the past seven years the family has steadily refined farm layout, varietal selection, and shade management, keeping shade minimal to maximise sun exposure. Processing is shaped by the local microclimate, with cherries rested for around 36 hours before depulping and fermented for a further 36 hours. Drying begins on raised beds and is carefully monitored using moisture meters and thermometers. In 2025 the family installed two mechanical dryers to gently finish parchment to around 11 percent moisture, ensuring consistency during wetter conditions. Fertilisation takes place three times per year, largely organic, supported by regular soil analysis. Cupping Score 87.50 pts Fragrancewhite chocolate, black cherry, melon, cranberry Aromahoneydew, caramel, peach, butter, jasmine, magnolia, red berriesFlavourbrown sugar, vanilla, banana skin, green apple, nectarine, safron, sunflower seedsAftertasteAcidmedium high | citrus acidity,complex, floralBodymedium | smooth,slickBalanceOverallbalance, complex of floral & fruity, delicate & soft Roasting Schedule Roasting on every day from Monday to ThursdayCut-off order 3:00 p.m. a day before processing begins. Retail and Wholesale DeliveryRetail order on the next working day Delivery will be made on the next processing working day once your order is roasted or ready. 1 / of 2