Finca Pacpa Anaerobic Washed Green Tip Gesha by Manuel Marlo Baca, Amazonas, Peru

From Manuel Marlo Baca — a fourth-generation producer from the highlands of Lonya Grande in Peru.

“There’s something very complete about this coffee. The structure, the sweetness, the clarity. It feels precise without losing its sense of place. One of the most elegant Peruvian Geshas we’ve tasted this year.”
/ Oskar Garberg

At Finca Pacpa, coffee is approached with both intuition and precision. Detailed record keeping, controlled fermentation, and continuous experimentation shape every harvest.

Manuel’s Gesha has already earned repeated recognition in district competitions and most recently won at the regional level in Amazonas — a reflection of both his discipline and the growing reputation of the farm.

Details
Variety: Green Tip Gesha
Process: Washed
Fermentation: 36h Anaerobic
Region: Roblepampa, Lonya Grande, Amazonas, Peru
Altitude: 1750 MASL
Producer: Manuel Marlo Baca
Farm: Finca Pacpa

Taste description:

A vibrant expression of high-elevation Peru. In the aroma you’ll find white florals with notes of panela sweetness, grapefruit clarity. Wonderful tropical acidity and soft tea-like structure. Precise, lifted, transparent with an amazing long and delicate finish.

At 1750 meters above sea level, the farm sits within a landscape of cool mountain air, deep-rooted shade trees, and slow cherry maturation. Bourbon, Geisha, and Pacamara grow beneath Pine, Cedar, and Guabo trees, creating stable shade and preserving soil moisture throughout the season.

This lot comes from a newer lower section of the farm — 1.8 hectares dedicated to clarity, sweetness, and structure.

The processing reflects Manuel’s highly intentional approach.

Ripe cherries are harvested at peak maturity, floated, hand-sorted, and pulped before entering a 36-hour anaerobic fermentation in sealed tanks. Throughout fermentation, temperature, Brix, and pH are closely monitored to guide flavour development with precision.

After fermentation, the coffee is washed three times to restore clarity and definition in the cup before drying slowly in solar dryers for 15–20 days.

A final resting period of one month in parchment allows sweetness, aromatics, and structure to fully settle before milling.

Rare coffees.
Fresh harvest.
Limited lots.
Available briefly.