Peru Lorenzo Arbildo Ubillus Washed Filter - Single Origin

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Clean
  30

Peru Lorenzo Arbildo Ubillus WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Filter - Single OriginSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources.. Lorenzo Arbildo Ubillus cultivates coffee on his two-hectare farm, Finca La Naranja, located in Chirinos within Peru’s Cajamarca region. Farming at high elevation in a semi cool tropical climate, Lorenzo works with fertile Andean soils well suited to quality focused coffee production. Lorenzo’s focus is forward looking; refining his processing, maintaining environmental stewardship, and positioning his coffee within higher value specialty markets. This lot is GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., a varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. with lineage that trace back to selections made in the 1930s and 1950s, both derived from Ethiopian landraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. material. While traditionally associated with Panama, Gesha is increasingly being cultivated in Peru, where high elevations and cooler climates allow the variety to express its characteristic structure and aromatic complexity. Harvesting is carried out selectively, with ripe cherry picked and processed on farm. Lorenzo utilises a modified fermentation approach, sealing cherry in GrainPro bags to create a controlled environment during fermentation. This method allows for reduced oxygen exposure and more stable thermal conditions compared to open air systems, supporting greater consistency and control during mucilage breakdown. PROCESS: W REGION: P ELEVATION: 1 VARIETAL: T CUP: L ROAST: F