Peru Amazon Santos Estate Geisha Coffee Available Options:
※ Santos Estate – 2023 COE Auction 10th Place Estate
Peru Amazonas Los Santos Geisha Red Honey
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Peru Amazonas Los Santos Geisha Washed
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Peru Amazonas Los Santos Geisha Honey – 2023 COE Auction 10th Place Estate
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Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Peru Amazonas Los Santos Geisha Red Honey
Floral aroma, sweet orange, bergamot, lychee, maple syrup, lemon black tea, vibrant acidity
Peru Amazonas Los Santos Geisha Washed
White flowers, lemon, citrus, orange juice, lychee, peach, floral and orange juice-like aftertaste, delightful sweetness, and refined flavors
Peru Amazonas Los Santos Geisha Honey
Orange blossom, citrus, berries, apple, black tea, honey, lingering apple black tea aftertaste, juicy mouthfeel, smooth and sweet
Los Santos Estate is located in the Amazon coffee-growing region of northern Peru, near the border with Ecuador, at an altitude of 1,700m–2,000m. The name Santos comes from the family name, passed down from grandfather to grandson like a cherished heirloom. This dedication is reflected in the exceptional coffee flavors they produce.
Their Geisha coffee rivals Panama's in quality but comes at a more affordable price. Los Santos Estate exclusively cultivates specialty-grade Arabica varieties, including Geisha, Bourbon, Caturra, Catuai, and Pacamara, making it a truly diverse and well-rounded coffee estate.
Interestingly, the Santos farm doesn't just grow coffee! They participate in the national agricultural innovation program, with a trout pond and fish hatchery on the farm. During the off-season, this helps neighboring families earn more income. Additionally, the farm is committed to environmental conservation, with reforestation projects and bamboo plantations along roadsides to prevent soil erosion. As a result of these conservation efforts, the Peruvian national bird, the Andean cock-of-the-rock, has made its home on the farm. This small but beautiful bird is a testament to the farm's commitment to biodiversity.
Geisha coffee, once named one of the "World's Top 10 Most Expensive Coffees" by Forbes, is a legendary name in the world of specialty coffee. However, there is significant confusion surrounding the Geisha variety, as several genetically distinct plant types are referred to as Geisha, many of which share a similar geographic origin in Ethiopia. Recent genetic diversity analysis conducted by the World Coffee Research confirms that the T2722 variety cultivated in Panama is both unique and consistent. When well-managed in high-altitude regions, this variety is strongly correlated with exceptional cupping quality and is renowned for its delicate floral aroma, jasmine notes, and peach-like fragrance.
Geisha, a T2722 variety, has been cultivated in Panama for over 60 years. Originally collected from the coffee forests of Ethiopia in the 1930s, it was sent to the Lyamungu Research Station in Tanzania before being brought to Costa Rica's CATIE in 1953 where it was catalogued as T2722. Recognized for its resistance to coffee leaf rust in the 1960s, it was distributed throughout Panama via CATIE. However, due to its brittle branches, it was not widely planted until the Peterson family in Boquete, Panama, entered it into the Best of Panama competition in 2005. This brought the variety to international prominence, setting a new world record for the highest price paid for green coffee at auction.
The spelling of Geisha often interchanges with Gesha due to phonetic variations from the original Ethiopian dialect. Initially recorded as Geisha in cultivation records, the spelling has been widely adopted within the coffee industry. The variety was originally discovered on a mountain in Ethiopia, whose name is often translated as Gesha or Geisha in English.
In recent years, Geisha cultivation has expanded globally, with countries like Guatemala, Costa Rica, El Salvador, Colombia, and Peru producing high-quality Geisha coffees. These varieties are often traced back to the T2722 strain from Panama. Additionally, high-altitude regions in Taiwan have also begun cultivating Geisha, with higher altitudes often resulting in more complex and alluring flavors.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses the following Red Honey or Washed processing methods, described below:
【Honey / Pulped Natural / Semi-dry Process】
The honey process is a method that combines elements of both the natural process and the washed process. This technique was initially developed in Costa Rica. Similar to the washed process, the skin and pulp of the coffee cherries are removed, but the fermentation step is skipped. Instead, the mucilage layer (a sticky, sugary layer around the bean) is left intact and dried under sunlight.
The term "honey" does not refer to the addition of actual honey. Rather, it derives from the sticky texture of the mucilage, which resembles honey. The retention of this layer, rich in sugars and acids, is the key to the honey process. The amount of mucilage left on the beans determines the sweetness and flavor complexity.
At Los Santos Estate, the Peruvian Geisha coffee follows strict harvesting standards. For the Red Honey process, the cherries are harvested when their sugar content measures between 22 and 24 Brix using a refractometer.
After harvesting, the coffee undergoes a clean spring water floatation process to remove defective beans, twigs, leaves, and any other foreign materials. The selected cherries are then depulped, leaving part of the mucilage intact. They are then dried for 20 to 25 days on shaded African drying beds, maintaining a temperature of around 24–26°C.
To ensure even drying, the beans are stirred and moved 3 to 4 times per day. Once the moisture level reaches 10.5%, they are stored in GrainPro bags and jute sacks. The honey processing degree is categorized based on the color of the mucilage.
Yellow Honey (25% mucilage retained): Shorter drying time with minimal enzymatic reaction from the sugars in the mucilage.
Red Honey (50% mucilage retained): Moderate drying time with slightly more enzymatic reaction, enhancing sweetness and complexity.
Black Honey (80% mucilage retained): Longest drying time with the most enzymatic reaction, resulting in maximum sweetness and complexity. This batch uses the black honey process.
The honey process produces flavors that fall between the natural and washed processes, resulting in a truly unique cup of coffee. It has a cleaner taste compared to the natural process, and the residual mucilage imparts a richer syrup-like sweetness. The acidity is more pronounced than in the natural process, yet it offers a fuller body compared to the washed process.
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【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
The washed process produces a cleaner and crisper flavor profile compared to the natural process. Coffees processed this way typically have lighter body, brighter acidity, and distinct fruit flavors. This method is often associated with specialty coffee due to its clarity and vibrant flavor expression.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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