Peru, Reserva La Margarita, Geisha, Washed

Highlights

“Reserva La Margarita is a 3.5-hectare farm in the lush outskirts of Cusco's tropical forest, operated by all generations of the Solorzano family. This Geisha microlot was grown at 1900 masl under the shade of native lemon, banana, and macadamia trees. After hand-picking, the cherries are pulped, fermented for 16 hours, partially dried, then fermented a second time for 36 hours before a 22-day drying process on six-tier steel beds — a technique that enhances sweetness and complexity.”