gesha
La Altura Natural Gesha
A good example of Natural Peruvian Gesha offering a sweet, deep and complex profile.
David Bustamante Cabrera had been growing coffee for more than a decade when news of a competition result encouraged him to rethink what he planted. Peru’s 2022 Cup of Excellence was won by a Gesha from Blanca Flor Córdova Jiménez’s La Bola farm in Cajamarca, with Geshas also taking second and third place. For David, the winning variety’s potential offered a new direction for La Altura.
Following a family tradition of farming, David began growing coffee in 2010. His first plantings included Catuaí, Bourbon and Gran Colombia, and he developed his understanding of crop management over successive harvests. He has since focused on Gesha, working to improve quality and bring his coffee to the speciality market.
La Altura sits in San Juan, Camporredondo, in Peru’s Amazonas region. For this lot, only ripe cherries were picked, then sorted by flotation to remove defects. They underwent a 72-hour fermentation in closed containers before being spread across trays in a solar dryer.
A good example of Natural Peruvian Gesha offering a sweet, deep and complex profile.
David Bustamante Cabrera had been growing coffee for more than a decade when news of a competition result encouraged him to rethink what he planted. Peru’s 2022 Cup of Excellence was won by a Gesha from Blanca Flor Córdova Jiménez’s La Bola farm in Cajamarca, with Geshas also taking second and third place. For David, the winning variety’s potential offered a new direction for La Altura.
Following a family tradition of farming, David began growing coffee in 2010. His first plantings included Catuaí, Bourbon and Gran Colombia, and he developed his understanding of crop management over successive harvests. He has since focused on Gesha, working to improve quality and bring his coffee to the speciality market.
La Altura sits in San Juan, Camporredondo, in Peru’s Amazonas region. For this lot, only ripe cherries were picked, then sorted by flotation to remove defects. They underwent a 72-hour fermentation in closed containers before being spread across trays in a solar dryer.