Cornelio Camiña Villano
From Cuzco, in the province of Inkawasi, Cornelio Camiña Villano brings us his Washed Geisha.
We bring two profiles from this producer: a Washed and an Anaerobic. You are looking at the Washed.
- Altitud: 2330 masl
- Farm: Alto Capasi
- Location: Inkawasi - Cusco, Peru
Fragrance & Flavor:
A Complex floral profile: coffee blossom, jasmine and orange. Complemented by sweet citrus notes and rose tea.
Aftertaste:
Long-lasting, with a floral finish of coffee blossom and sweet orange.
Body:
Silky and dense body, providing a luxurious texture.
Acidity:
Bright and strong citric acidity, enhancing vibrancy and liveliness.
Meet Cornelio: A Rising Specialty Coffee Producer
Born in Inkawasi in 1996, Cornelio is 28 years old, married, and a father to a 3-year-old son. His parents, both from Inkawasi, have long worked harvesting Catimor and hybrid coffee varieties. He is one of six siblings, though not all are involved in coffee farming.
From Military Service to Coffee Farming
At 20 years old, Cornelio enlisted in the military, where he completed his secondary education. As an infantry soldier (Cachaco), he was stationed in the southern VRAEM region, helping maintain peace in areas affected by narcotrafficking.
After two years of service, he decided to leave the military and follow in his parents’ footsteps. However, his vision extended beyond traditional coffee—he wanted to cultivate exotic varieties like Geisha.
With an initial investment of 3,000 soles, he purchased land in Acconcharcas and spent 150 soles on Geisha seeds. After three years, his plants bore their first fruits.
Achievements & Specialty Coffee Recognition
In 2024, during the Inkawasi Specialty Coffee Auction, Cornelio’s coffee placed #18 with a score of 88.65. This is where we discovered him and purchased nearly all of his available coffee.
Post harvest processing
For his 'Washed' Geisha, the process begins with selectively picking the ripest cherries and allowing them to ferment for five days on a raised bed, similar to a Natural Process.
Afterward, the cherries are de-pulped, washed with fresh water, re-selected, and dried for about 15 days. Since it doesn’t undergo the extended fermentation of a Natural Process, the result is a clean, floral coffee with an added boost of sweetness from those five days of fermentation.
We call it 'Washed' to distinguish it from his other Geisha, which undergoes a more involved fermentation