Cold Water Fermentation Washed Geisha [Finca Miraflores]

Finca Miraflores [Cold Water Fermentation Washed Geisha]

Variety:
Geisha

Country:
Peru

Region:
Amazonas 

Process:
Cold Water Fermentation Washed

Altitude:
~1920 MASL

Producer:
Finca Miraflores

Roast Level:
Light (Filter)

About the Producer

Finca Miraflores is a high-altitude estate located in the misty Amazonas region of northern Peru. The farm has gained recognition for producing exceptionally clean and expressive Geisha lots through meticulous cherry selection and innovative processing techniques. The region’s cool temperatures, dense humidity, and cloud-forest environment create conditions similar to some of Panama’s renowned Geisha-growing regions, contributing to the coffee’s refined floral aromatics and vibrant acidity. During the 2025/26 harvest season, cooler-than-usual temperatures slowed cherry maturation, fermentation, and drying, resulting in greater uniformity and cup clarity.

Processing

This lot undergoes an extended cold-water fermentation washed process designed to emphasize clarity, structure, and delicate aromatics. Only fully ripe red-to-purple cherries are selected and floated before fermentation. The cherries are first stabilized in cold spring water, allowing microbial activity to progress slowly and evenly at lower temperatures. After depulping, the coffee undergoes a prolonged cold-water fermentation that enhances sweetness development while preserving the Geisha variety’s floral and citrus-driven character. The coffee is then thoroughly washed and slowly dried under carefully controlled conditions to maintain transparency, elegance, and layered complexity in the final cup.

In the Cup

Elegant and expressive, with notes of white florals, bergamot, stonefruit, and white tea. Bright citrus acidity and delicate stone-fruit sweetness lead into a long, clean finish with soft rock-sugar sweetness.

Brew Guide (Hario V60 02)

Coffee ground: 16g
Coffee to water ratio: 1:16
Extraction time: ~2'30"
Water temperature: 94°C
Grinding mill & grinding level: C40: #20–22
Pouring speed: ~5 ml/s

Brewing Steps

① Bloom
Pour 50ml of water in a circular motion. Bloom for 40 seconds.

② Second Pour
At 1'15", pour in a circular motion until the total reaches 120ml.

③ Third Pour
At 1'30", continue pouring in a circular motion until the total reaches 200ml.

④ Final Pour
At 2'00", pour until the total reaches 255ml, then let it drip until finish.

Recommended Utensils
Hario V60