JOT

COE Peru #21 — La Lima Geisha

Cajamarca, Peru · Anaerobic Washed

Some coffees feel rare before the cup even reaches your lips.

La Lima is a Cup of Excellence Peru #21 lot — a tiny production coffee grown by Jorge and Teresa on their small farm in the mountains of Cajamarca. The farm sits high in the northern Andes, where cool nights and slow cherry maturation allow the Geisha variety to develop extraordinary aromatics and clarity.

The first sip opens with lifted florals — jasmine and soft citrus rising gently from the cup. Then the fruit begins to unfold: peach and grapefruit brightness, followed by deeper tones of mandarin, raspberry, and fruit-leather sweetness as the coffee cools. The cup feels elegant but vivid, with a silky structure and a long, perfumed finish.

Processing at La Lima is meticulous. After harvest, the coffee undergoes an extended anaerobic double fermentation — first 72 hours in whole cherry, followed by 96 hours after depulping. The parchment is then washed and dried slowly for around 22–25 days, stabilizing the sugars and preserving the remarkable clarity of the cup.

The result is a coffee that feels both delicate and expressive — a Geisha that moves between floral lightness and vibrant citrus fruit.

Quietly complex.
Endlessly elegant.