Los Quispe, Anaerobic Washed Gesha, Peru

Cloudy Lemonade, Red Grape, Apricot

Producer: Roger Quispe Origin: Cajamarca, Peru Varietal: Gesha Elevation: 1900 masl

In the lush highlands of Chontalí, Peru, the Quispe family, led by Roger Quispe, has dedicated themselves to cultivating one of the most renowned coffee varieties in the world—Gesha. Roger, alongside his brothers and father, oversees the family’s operations, which take place at elevations ranging from 1,897 to 2,050 meters above sea level. This high-altitude environment, paired with their careful farming practices, contributes to the exceptional quality of their coffee.

The Quispe family is committed to not only producing high-quality coffee but also advancing sustainable agricultural practices. They have worked diligently to implement methods that enhance the health of their plants and the land, ensuring that their coffee maintains the distinctive flavour profile associated with the Gesha variety. This dedication to excellence is not just a family tradition but a way of life, as they continuously seek to improve the quality of their harvest and adapt to the evolving demands of specialty coffee markets.

The Region

Chontalí, located in the province of Jaén in northern Peru, is known for its rugged terrain and ideal coffee-growing conditions. The region’s altitudes, ranging from 1,500 to over 2,000 meters, are perfect for growing high-quality Arabica varieties like Bourbon and Gesha. The combination of high elevation, rich volcanic soils, and cool, consistent climate creates an environment where coffee can thrive.

The biodiversity in Chontalí is another key factor that contributes to the quality of the coffee. Surrounded by forests and rivers, many coffee farms in the area benefit from natural shade and nutrient-rich soil. The region’s unique microclimate allows for slow cherry maturation, which enhances the coffee’s flavour complexity and aromatic profile. Coffee from Chontalí, especially the Gesha variety, is celebrated for its vibrant acidity, floral aromas, and notes of tropical fruit and jasmine. As more coffee enthusiasts seek out the distinct flavours of Gesha from Peru, the region is gaining recognition for its ability to produce world-class specialty coffee, with families like the Quispes leading the way in this agricultural renaissance.

From Roger Quispe's farm in Cajamarca's Chontalí district, this anaerobic washed Geisha showcases what happens when a process-forward approach meets one of coffee's most sought-after varieties. Anaerobic washed processing creates distinct conditions during fermentation—often amplifying clarity and fruit-forward expression. The roaster's tasting profile—cloudy lemonade, red grape, apricot—suggests the interplay between the varietal's characteristic delicacy and the fermentation intensity built into this lot's preparation. Geisha is prized for its capacity to express floral and tea-like complexity, and here the processing method appears to have channeled those qualities through a brighter, more acidic lens.