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Sujeily Vasquez, Peru (Geisha Washed)
Sujeily Vasquez, Peru (Geisha Washed)

Sujeily Vasquez, Peru (Geisha Washed)

$35.00

Sujeily Vasquez Perez, the producer of this lot within in the Chirinos cooperative located in the mountains of the great coffee producing region of Cajamarca, Peru. A delicate geisha, we are tasting lilac, lemon zest, plus the rounding and juicyness of an apricot.

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Sweet, delicate, juicy, a coffee thats well rounded unlike our beloved Seattle Mariners were this year. We'd throw this one into the "funner" category within our fun, funner, funnest coffee rating scale, a scale the Seattle Mariners 2026 season couldn't even fit within. RIP to the Mariners and maybe buy this coffee to help you get over the sadness. 

Sujeily Vasquez, Peru (Geisha Washed)

Sujeily Vasquez Perez, is female producer from within the La Prosperidad de Chirinos cooperative, which she has now been a part of since 2021. Much of the coffee grown by famers in this cooperative are sent off as community lots, however, exceptional coffees such as a geisha like this one are processed on their own and we were lucky enough to snag a couple bags of this one!

FARM | El Zorzal
REGION | Cajamarca
PROCESS | Washed
VARIETAL | Geisha
ALTITUDE | 1850 meters
FOB PRICE | $10.00
IMPORTER | Atlas

Why is this coffee special?

It wasn't long ago when buying a geisha from Peru was largely unheard of. We are now fortunate enough to see these coffees come across our eyes fairly regularly and to be fairly affordable in comparison to geishas of similar quality from other growing regions, they are quite remarkable. This was one we couldn't pass on and are stoked to share with you all now.

How we're brewing it:

FILTER

Brewer: Hario v60
Ratio: 1:16
Temperature: 210ºF
Time: 3:30 minutes

ESPRESSO

Temperature: 200F
Dose In: 17g
Weight Out: 42g
Time: 28 seconds

This is how it's tasting best for us where we are at and is just a general guideline for you wherever you are! These recipes ought to be a good place to start. Trust your tastebuds, and if you want to adjust your brew from here go for it :)

Pro-tip: let the coffee rest 2-3 weeks before brewing if you canit

When... when what?

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