SPECTRUM - Peru Percy Pintado, Rayos de Sol, Geisha, Washed 100G

 

A delicate, floral cup with jasmine and pomelo sweetness and a clean, tea-like finish.

Origin/Producer

Rayos de Sol

San Ignacio sits at the northern edge of Peru's Cajamarca department, bordered by Ecuador to the north, Amazonas to the east, Jaén to the south and Piura to the west. It's forest country, known for its honey and its coffee, and coffee is what the local economy runs on.

In the community of Alto Ihuamaca, Percy Huaman Pintado farms Rayos de Sol, five hectares he works alongside his family as a third-generation producer. The name means "rays of sun," and it fits how Percy approaches the work: always looking for light on the horizon, even in difficult years.

Percy picks only fully ripe cherries, depulps and washes them, then dries the parchment slowly on raised beds for 15 to 20 days, depending on the weather, until it reaches 11% moisture. That care paid off in 2023, when his Geisha was selected for the Cup of Excellence auction.

Geisha, by Way of Panama

Geisha was collected from Ethiopia's coffee forests in the 1930s, passed through Tanzania's Lyamungu research station, and reached CATIE in Central America in 1953, where it was catalogued as T2722. Genetic testing has since confirmed the Panamanian Geisha, descended from T2722, as a distinct type, prized for its floral, jasmine and peach-like aromatics when grown at altitude.

Born in Ethiopia and made famous in Panama, Geisha has found a second home in Peru's highlands, where San Ignacio's climate and fertile soils suit it well.

• HACIENDA EL OBRAJE
  Hacienda El Obraje, located in the mountains of Nariño, spans nearly 100 hectares, with coffee cultivated on 25 hectares and the rest preserved as a natural forest reserve by Pablo. The estate’s wet mill is equipped with fermentation tanks, depulping equipment, mechanical dryers, and raised beds under a solar dryer, ensuring immediate processing after harvest.
  Obraje also has its own nursery, where seeds are planted in soil bags before being transplanted into the field. The farm uses a mixed fertilization approach, applying both organic and chemical fertilizers. The farm’s unique microclimate and volcanic, mineral-rich soil significantly influence the coffee’s flavor profile.
  Despite irregular rainfall, water from the farm's retention pond is used for irrigation. The region’s wide temperature fluctuations—ranging from 32°C during the day to 8°C at night—affect the bean density and cause the trees to grow more compact than those in other regions of Colombia.
  

• WATER SPEC:
  Hardness: 70 ppm
  Alkalinity: 35 ppm

  BREW RATIO (COFFEE TO WATER):
  1:17 (e.g., 10g of dried coffee ground to 170g of brewing water)

  WATER TEMPERATURE:
  93°C / 199°F

  CURRENT SETTING:Grind at 5(medium)

  *GRIND SETTING SCALE 1 TO 10
  1: Very Fine (for turkish coffee)
  2: Fine (for espresso)
  3-7: Medium (for drip coffee, pour-over, cupping)
  8: Coarse (for French press)
  9-10: Very Coarse (for cold brew)