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Rare

Las Etiopes Anaerobic Geisha

Las Etiopes Anaerobic Geisha

Country
  • Peru
Region Cajamarca
El Porvenir
Producer Las Etiopes
Farm
  • Simon Brown
Varietal Geisha
Altitude 1950—2050 masl
Harvest 2025
Process Washed
Anaerobic (128 hours)

Omni Roast

a refined expression of Geisha, shaped by patience and precision. at Las Etiopes, Simon and his team have spent years perfecting a washed process tailored to each varietal - and this Geisha is no exception. after an initial float in cool spring water to cleanse and sort the fruit, the cherries are fermented for a total of 128 hours, with 12 hours in cherry and another 116 hours post-pulping, all in small sealed barrels. the farm’s cool climate allows for this slow, extended fermentation - building elegance, not intensity.

the flavour profile is floral and lifted, with a sweetness reminiscent of pink candies and red berries, all woven together in a delicate structure - a testament to how time, temperature, and the subtlety of their craftsmanship can shape complexity without ever overpowering it.

resting our coffees

cafēn coffees are roasted to order. in the days that follow, freshly roasted coffee continues to evolve. as carbon dioxide gradually releases, the coffee begins to truly open up - harsh, roasty, or astringent notes soften, allowing a sweeter, cleaner, and more expressive cup to emerge.

resting gives the coffee space for its true character to shine.

we recommend resting our coffees for at least 14 days after the roast date. denser or high-elevation lots often reach their peak between 3 to 6 weeks.

£16.00
£16.00
Sale Sold Out
incl. VAT
Size

washed-anaerobic process

at Las Etiopes, most coffee is processed as washed, but for this Geisha, a long anaerobic fermentation process is also used. the cherries are fermented for 128 hours - 12 hours in cherry and 116 hours post-pulping. freshly picked coffee is rinsed and floated in cold spring water to remove low-quality beans and reduce microbial load. after floating, the coffee ferments in small barrels for 12 hours, before being pulped and returned to the barrel with the reserved cherry juice.

the coffee is first dried on uncovered raised beds for 12 hours, then moved to a covered drying tent where it dries slowly for 15 to 18 days, depending on the weather conditions.

about the producer

Las Etíopes is a 7-hectare farm located in the village of El Porvenir, Jaén, Cajamarca, sitting at an altitude of 1900m and reaching 2050m at its peak. of the 6 hectares, two are currently planted with Ethiopian heirloom varieties, including Geisha, Wush Wush, and Sidra. Simon purchased the farm in 2019, with the first trees being planted in early 2020.

the farm grows around five lines of Ethiopian varieties, with some being compact types and others taller, similar to Bourbon or Geisha. the Geisha cultivated here is made up of two distinct lines: one sourced from Ethiopia and the other from Panama, each contributing unique characteristics to the farm’s exceptional coffee.