Peru — Solorzano Family La Margarita Geisha Lot 2098 (Anaerobic Washed)

Tastes Like — 🌸 Pink Florals • 🍊 Mandarin Orange • 🍑 Yellow Peach • 🍬 Cane Sugar

DETAILS

• Producer: Solorzano Family (Marco, Neto & Ivan)
• Farm: La Margarita
• Region: Ocombamba, Cusco, Peru
• Varietal: Geisha
• Process: Anaerobic Washed (65hr / 14-Day Drawer-Style Raised Beds)
• Altitude: 1,940 MASL (Lot 2098 plot: 1,920 MASL)
• Lot: 2098
• Harvest: August–September 2025 — Arrived February 2026

INTRO

From the Solorzano family at La Margarita — a farm founded in 2017, tucked deep within the remote highlands of Ocombamba in Cusco, nearly seven hours from the nearest city. A six-year-old Geisha plot at 1,920 MASL, processed through 65 hours of anaerobic fermentation and dried with exceptional precision on drawer-style raised beds. Delicate, sweet, and aromatic. In the cup: pink florals, mandarin orange, yellow peach, and cane sugar.

THE PRODUCER

La Margarita spans approximately 50 hectares in the Inca Valley region of Ocombamba — but only around 9 hectares are dedicated to coffee. The rest remains covered by native forest, preserving the natural ecosystem and protecting water resources in a region where water is genuinely scarce. It is a deliberate and principled choice that speaks to the Solorzano family's deep commitment to sustainability and biodiversity.

Third-generation brothers Marco, Neto, and Ivan Solorzano carry forward a legacy rooted in both tradition and innovation. The coffee grows in shade under banana and pacae trees, benefiting from natural nitrogen fixation and improved soil fertility. With 5–6 hours of daily sunlight and a slow maturation cycle, cherries develop an enhanced sweetness and complexity that the family's careful washed and experimental processing protocols unlock to their fullest. La Margarita is especially known for its varietal selection, with a strong focus on Geisha alongside Yellow Geisha, Sidra, Bourbon, and Typica — all adapted to the unique Andean terroir of the Inca Valley.

THE PROCESS

The Anaerobic Washed process for Lot 2098 involves:

🍒 Selective hand-picking — Cherries hand-picked at peak ripeness from the 6-year-old Geisha plot at 1,920 MASL 🔍 Meticulous sorting — Carefully sorted before processing begins 🔧 Depulping — Outer skin removed before anaerobic fermentation 🔒 65-hour anaerobic fermentation — Depulped beans sealed in an oxygen-free environment for 65 hours, building aromatic complexity and depth 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Drawer-style raised-bed drying — Dried slowly for approximately 14 days on drawer-style raised beds, with each layer carefully controlled at around 8kg per tray to ensure even and stable drying throughout

The 65-hour anaerobic fermentation combined with the drawer-style raised-bed drying is the defining approach — the extended sealed fermentation builds the pink floral complexity and mandarin brightness that define this lot, while the precisely controlled 8kg-per-tray drying ensures exceptional consistency and evenness throughout the 14-day drying cycle, preserving the yellow peach sweetness and cane sugar character that complete the cup.

THE CUP

A delicate, sweet, and aromatically refined anaerobic washed Geisha from one of Cusco's most remote and ecologically purposeful family farms — pink florals, mandarin orange brightness, yellow peach sweetness, and a clean cane sugar finish in a cup of elegant precision and Andean terroir character.

Flavour Notes

🌸 Pink Florals 🍊 Mandarin Orange 🍑 Yellow Peach 🍬 Cane Sugar