Peru Nancy Mendoza Washed Gesha

This gesha coming from Nancy Mendoza's two hectare farm in Cajamarca has a distinct creamy characteristic that wowed on the cupping table.

This coffee was grown between 1800-1900masl, hand-picked and sorted for ripeness, pulped, fermented overnight in plastic for 12 hours, then washed and dried on tarps on the roof of her home for 12-15 days. All of this work comes together in the cup with delicate and light bodied florals, soft citrus, and a distinct vanilla scented creaminess that leads to a long lingering finish.