Highlights

“From Manuel Marlo Baca, fourth-generation producer at Finca Pacpa in Peru's Amazonas region. This Gesha grows at 1750m in Roblepampa, Lonya Grande, beneath Pine, Cedar and Guabo shade trees. 36-hour anaerobic fermentation in sealed tanks with monitored temperature, Brix and pH. Triple-washed for clarity, then dried 15-20 days in solar dryers. One month resting in parchment before milling. Regional competition winner.”