FRIEDHATS - Anastacio Mamani | Peru - Washed - Gesha

In the south of Peru on the border with Bolivia there’s a region called Puno. It has a high altitude lake called “Lake Titicaca”. It’s the highest lake, higher than all the other lakes. And on this lake there’s a city that was named after this region: “Puno”. Now, if you were to get into a car in Puno, you would have to drive for ten hours to get to the farm of Anastasio Mamani. In that ten hour drive, you’ll pass different climatic zones. From the highest Andes areas with little vegetation, ice cold wind and little oxygen at 5000 meters, down to the jungle of South Peru with lush vegetation and warm humidity.

Once you get to his farm at 1800 masl you have to walk up a steep path to reach his farm. But once you get there you’ll be rewarded with a stunning view of the valley and a warm greet from Mr. Anastasio himself. He started his three hectare farm in 2005 and grows gesha, bourbon, typica and yellow caturra. He has a plant for washing the parchment and for drying he uses elevated solar dryers. His coffees are consistently good and we really liked this gesha-lot a lot (:

Ok cool but what does it taste like? 

The coffees from this area in Peru are usually very bright, with a delicate citric acidity and tea like flavor notes. This gesha from Anastasio is like that and the gesha variety gives it a little more of everything. More tea-like notes, going from green to black tea. The acidity is vibrant and delicate and has a really refreshing quality. It has flavor notes like peach, jasmine and white chocolate.