Gilber Huayllas

This 180 kg Geisha lot comes from Gilber Huayllas’ high-altitude farm in Peru. After the young plants matured from three to four years old, yields doubled, allowing Gilber to place 3rd in the 2025 Cup of Excellence. The lot is the remaining coffee from that award-winning harvest.

Gilber learned coffee farming from his father, Feliciano, a respected community figure and founder of the Pacaybamba processing station. The coffee reflects careful fermentation and processing, with classic floral, citrus and bergamot notes alongside a distinctive fruity character.

The farm is part of the Incahuasi cooperative, where farmers continue traditions of communal work and mutual support. Agronomists provide guidance on organic fertilisation, agroforestry and soil conservation, while native shade trees help protect the local ecosystem.

Fully ripe cherries are sorted, pulped and dry-fermented in their own mucilage for 24–36 hours. After washing, the parchment is dried on raised beds for 8–12 days, with regular turning, before being graded and stored in cool conditions at the cooperative.