Key details confirmed from metadata — let me search for producer background before writing.Trinidad Pena Silva and Finca El Manto Verde don't appear to be documented online yet — likely a newer or very small producer. The metadata confirms the key details and the opening of Moonwake's producer description. I'll write from what's confirmed and keep the producer section appropriately measured.

Peru — Trinidad Pena Silva Finca El Manto Verde Gesha (Anaerobic Washed)

Tastes Like — 🍈 Lychee • 🍑 Apricot • 🌿 Lemongrass • 🌸 Osmanthus

DETAILS

• Producer: Trinidad Pena Silva
• Farm: Finca El Manto Verde
• Region: Cajamarca, Peru
• Varietal: Gesha
• Process: Anaerobic Washed
• Altitude: 1,900 MASL
• Roast: Light
• Rest: 4–6 weeks from roast

INTRO

From Trinidad Pena Silva at Finca El Manto Verde — an anaerobic washed Gesha from the highlands of Cajamarca, one of Peru's most exciting and rapidly developing specialty regions. Fragrant, layered, and deeply expressive. In the cup: lychee, apricot, lemongrass, and osmanthus — a profile of exceptional aromatic precision and exotic complexity.

THE PRODUCER

Trinidad Pena Silva farms Finca El Manto Verde at 1,900 MASL in Cajamarca — a region in northern Peru that has become one of the country's most compelling addresses for high-quality specialty lots. The farm's name, El Manto Verde — the Green Mantle — speaks to the lush, forested landscape that surrounds it, and to the care with which Trinidad tends both the coffee and the environment it grows in.

Cajamarca's growing reputation in specialty coffee is built on producers like Trinidad who combine high-altitude growing conditions with meticulous post-harvest processing. At 1,900 MASL, the cool mountain climate slows cherry development and builds the aromatic intensity and concentrated sweetness that allow the Gesha variety's hallmark florality and delicate complexity to express themselves at their fullest. The region's volcanic soils and distinct seasonal rainfall patterns create an exceptional environment for exotic varietals to thrive.

Gesha, first collected from the forests of Ethiopia in the 1930s and brought to global prominence at the 2005 Best of Panama competition, has found compelling new expression across Peru's high-altitude growing regions — and lots like this one from Finca El Manto Verde are building the case for Cajamarca as one of the variety's most exciting new homes.

THE PROCESS

The Anaerobic Washed process at Finca El Manto Verde involves:

🍒 Hand-picking — Gesha cherries selectively harvested at peak ripeness 🔒 Anaerobic fermentation — Whole cherries sealed in tanks in an oxygen-free environment for a precisely controlled fermentation period, building aromatic complexity and depth 🔧 Depulping — Outer skin removed after anaerobic fermentation 🧪 Secondary fermentation — Depulped beans undergo a further fermentation phase to develop additional complexity 💧 Washing — Thoroughly washed to remove all fermentation residue ☀️ Drying — Dried to optimal moisture content on raised beds

The sealed anaerobic fermentation is the defining step — by fermenting in an oxygen-free environment before depulping, Trinidad builds the vivid lychee and osmanthus aromatic complexity that define this lot, while the subsequent washed processing and careful drying preserve the clean apricot sweetness and lemongrass brightness that make it so distinctively expressive.

THE CUP

A fragrant, layered, and exotically complex anaerobic washed Gesha from one of Cajamarca's most promising specialty farms — lychee vibrancy, apricot sweetness, lemongrass freshness, and a delicate osmanthus florality in a cup of exceptional aromatic precision. A compelling expression of what Peru's high-altitude Gesha cultivation is capable of.

Flavour Notes

🍈 Lychee 🍑 Apricot 🌿 Lemongrass 🌸 Osmanthus