Tasting Notes: Butterscotch, Plum, White Grape
Producer: Cornelio Camiña Villano
Farm: Alto Capasi
Region: Inkawasi - Cusco, Peru
Growing Elevation: 2,330 masl
Process: Washed & Anaerobic
Varietal: Geisha
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This is the first offering we have sourced from Prospect Coffee Farms. Our team met the owner, Nicolas, at the first annual Dallas Coffee Festival early in 2025. We thoroughly enjoyed the coffees he was brewing at the show, and requested more samples from his selections of Peruvian coffees. The two we enjoyed the most were from a single farm, Alto Capasi, ran by Cornelio. They were the same coffee processed two ways - washed and anaerobic natural. This offering is a blend of the two, creating a smooth stone fruit forward cup with just the right amount of acidity and sweetness.
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.
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.
You can learn more about Prospect Coffee Farms and Cornelio here!
