Pedro Castillo

From Piura, in the province of Huancabamba - Sondor, brings us his Washed Red Geisha.
 
Altitude: 2200 masl
Farm: El Roble
Location: Sondor, Huancabamba - Piura
 
"...His coffee will be a true showcase of the new Geishas from Piura, with the terroir shining through every cup. It offers a unique experience, one that should be savored as a moment in time..." 
 
Fragrance/Aroma and Flavor:
Sweet Cilantro, black tea, floral like chamomile and a tamarind/plums with lots of honey as a base.
 
Aftertaste:
Balanced with chamomile yellow plums and honey, medium in length.
 
Body:
Juicy and silky body.
 
Acidity:
Big Citric acidity.
 
This year, we decided to explore beyond our usual sourcing regions in Peru to discover new and exciting origins and uncover the unique flavors they might offer.
 
In pursuit of this, we turned our attention to Piura, a region that has been generating buzz in the Cup of Excellence over the past two years. With the guidance of local experts, we connected with standout producers and ultimately partnered with Pedro Castillo, who is preparing to represent Piura in the 2026 Cup of Excellence.
 
Pedro has been a coffee producer for 10 years, cultivating a small half-acre of Red Geisha and Caturra, yielding around 20 sacks of coffee annually. He is deeply focused on quality in post-processing, and the results of his efforts this year are truly evident.
 
We are excited to introduce this exceptional new origin to the U.S. market.

His coffee will be a true showcase of the new Geishas from Piura, with the terroir shining through every cup. It offers a unique experience, one that should be savored as a moment in time.