WILSON MAMANI CONTRERAS’ GESHA – GESHA, ANOXIC NATURAL – PERU

SCENERY
LONDON, ENGLAND

WILSON MAMANI CONTRERAS’ GESHA – GESHA, ANOXIC NATURAL

STRAWBERRY JAM
BLACKBERRY
BERGAMOT

PRODUCER: WILSON MAMANI CONTRERAS
ORIGIN: PERU
REGION: MESAPATA, YANATILE, CALCA, CUSCO
FARM: CARMENPATA
VARIETAL: GESHA
ALTITUDE: 2025 MASL
PROCESS: ANOXIC NATURAL

ROAST DATE: APRIL 15, 2026

FROM THE ROASTER

THIS ANOXIC NATTY GESHA BLEW US AWAY ON A BLIND CUPPING — THE SAME TABLE AS THE EDWIN HERRERA SL9. WE’VE BEEN EAGERLY AWAITING THE MOMENT FOR RELEASE, AND IT’S A BRILL REPLACEMENT FOR THE LAS ETIOPES. DESPITE ANOXIC PROCESSING, THIS COFFEE IS NOT FUNKY. BY FERMENTING AT COOLER TEMPERATURES, WE’RE FINDING NOTHING BUT SUPER SWEET AND CLEAN NOTES.

WE’RE TASTING SWEET AND LAYERED AROMATICS REMINDING US OF RIPE STRAWBERRIES, HONEY AND BERGAMOT ZEST, WITH A HINT OF PIMM’S AS THE ONLY TELLING NOTE OF THE PROCESSING. IN THE CUP WE’RE GETTING STRAWBERRY JAM, RIPE BLACKBERRY, CHERRY PIE AND PEACH BLOSSOM FLORALS. AS IT COOLS THE BERGAMOT NOTE EVOLVES TO MILKY EARL GREY, AND THE CHERRY PIE TOWARDS APRICOT TART, WITH A PEACH ICE-CREAM FINISH. LIKE PUDDING IN A CUP.

PROCESS

CHERRIES ARE SELECTIVELY HARVESTED BY HAND AND TRANSFERRED TO SEALED TIMBOS AT THE FARM’S HIGHEST ELEVATION, WHERE COOLER AMBIENT TEMPERATURES OF AROUND 22°C AND A RELIABLE WATER SOURCE PROVIDE GOOD CONDITIONS FOR FERMENTATION. THE CHERRIES FERMENT FOR 72 HOURS IN A SEALED ENVIRONMENT, CREATING ANOXIC CONDITIONS, BEFORE DRYING UNDER SHADE WITH GOOD AIRFLOW FOR APPROXIMATELY 24 DAYS, WITH REPOSADO IN GRAINPRO BAGS.

HARVEST

PICKED SEPTEMBER 2025 — CROP 25/26, ARRIVED UK FEBRUARY 2026. NEW PURCHASING RELATIONSHIP.