La Palma

*WARNING *
We highly recommend removing as much of the chaff as possible when brewing for improved clarity and sweetness.
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Tasting Notes: Florals, fuji apple, white peach, oolong

Fragrance/Aroma: Delicate white florals, apple, peach
Acidity: Rounded, malic
Body: Tea-like, delicate
Aftertaste: Floral, sugarcane-like sweetness

The fragrance opens with delicate white florals layered over fresh apple and soft stone fruit aromatics. Upon brewing, the profile remains refined and restrained, with floral notes framing the fruit rather than dominating it.

On the palate, white peach leads the cup, presenting a gentle, rounded sweetness supported by a smooth malic acidity reminiscent of Fuji apple. This apple-like character remains subtly present throughout the progression, lending structure and continuity beneath the softer stone fruit tones. The body is light and tea-like, evoking the texture and composure of high-quality oolong, allowing the cup to feel delicate yet articulate.

As the cup settles, the florals re-emerge alongside a restrained, sugarcane-like sweetness that carries into the finish. The aftertaste is clean, floral, and lightly honeyed, leaving a composed impression defined by elegance, clarity, and soft fruit complexity.

A second-generation coffee producer based in the Chirinos district of San Ignacio, Miguel López is also a professional cupper for a local cooperative and the ability to evaluate his own coffee has helped him immensely in maintaining high quality standards for his own farm. As a result, the farm produces Geisha coffee that is notable even in Peru.

Miguel's father, Noe, moved to Chirinos in his youth in search of a better life with dreams of owning his own land. After working for several years on various farms, he finally saved up enough money to acquire his own land, where he created pastures and began planting coffee. Miguel also had a keen interest in coffee from a young age, and with his father's support, started working at a local cooperative, gaining experience in coffee evaluation and quality. Later, with the help of the cooperative, he was able to procure original Geisha seeds imported directly from Panama, However, he was only able to get seven productive plants from those seeds, and had to wait till they were old enough before he could then take seeds from those plants to plant more Geisha trees.

Miguel prefers clean washed coffee, and this preference is directly reflected in his coffee. Harvested cherries are pulped immediately on the same day before fermentation begins, and fermentation takes place for about 36 hours in traditional tiled fermentation tanks exposed to air. Rather than fixing the fermentation time, he determines it by directly inspecting the condition of the coffee, and washing is performed when the mucilage is less sticky and falls off easily. Afterward, the beans are thoroughly washed with spring water and moved to the drying stage.

Drying takes place on raised beds covered with clear plastic. It is usually dried slowly over about 15 days, though the duration may vary depending on the weather. Once dried, the coffee is not shipped immediately but is placed in bags, sealed, and allowed to rest for about a month. Miguel believes that Geisha requires a sufficient resting period for its flavor to fully develop, and he evaluates the coffee only after this process has been completed.

Sourced from: Coffee Libre
We paid: S$49.30/kg
Roasted cost: S$70.82/kg

Moisture content: 10.5%
Weight loss: 10.4%
Agtron: W79.1 / G125.3 / △46.2