Cornelio Camiña Villano
From Cuzco, in the province of Inkawasi, Cornelio Camiña Villano brings us this amazing Anaerobic Geisha.
This is our second year working with Cornelio. Like many coffees from Peru, challenging climate conditions affected the growing cycle and made post-harvest processing difficult this year. Fortunately, Cornelio harvests very late in the season (November–December), allowing him to take advantage of more stable weather.
This created the opportunity to experiment with anaerobic processing. After cupping several trials, we selected our favorite, which Cornelio then replicated for this lot.
- Altitud: 2330 masl
- Farm: Alto Capasi
- Location: Inkawasi - Cusco, Peru
Fragrance & Flavor:
A sweet, floral profile with notes of coffee blossom, lemongrass, orange, and honey, complemented by elevated peach sweetness and a highly fragrant base.
Aftertaste:
Very long-lasting, with a sweet floral finish of coffee blossom, lemongrass and orange.
Body:
Very silky and dense body.
Acidity:
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, Cornelio’s coffee placed #18 at the Inkawasi Specialty Coffee Auction with a score of 88.65. This was where we first discovered his work and purchased nearly all of his available coffee. For 2025, we decided to collaborate from the beginning of the year, committing to purchase his entire crop and allowing for a closer, long-term relationship.
Post harvest processing
For his Anaerobic Geisha, the process involves two fermentations.
Starting with the same coffee cherries, he first bulk ferments them in a sealed plastic bag (as shown in the pictures) for 5 days, making sure to save the liquid from this initial fermentation. After de-pulping the coffee, the beans are washed for about 15 minutes—no longer.
The second fermentation begins by using the liquid from stage one to kickstart the process. The beans are sealed in another plastic bag for 2 days. After this, they are washed once more and left to dry.
This second fermentation deeply penetrates the beans, enhancing the color on the beans and sweetness in the final cup.