MOK - Peru, Reserva La Margarita, Geisha, Washed

Description

Tastes Like White Flowers • Lime • Cocoa • Vanilla MOK's Take: Reserva La Margarita is located in the lush outskirts of Cusco's tropical forest. The 3.5-hectare farm is operated by all generations of the Solorzano family on a steep hill, hidden beneath the shade of native lemon, banana and macadamia trees. This Geisha microlot was grown at 1900 masl. After hand-picking, the cherries are pulped and fermented for 16 hours, then partially dried and fermented a second time for 36 hours, before being laid out to dry on six-tier steel beds over 22 days. By interrupting the fermentation process, the parchment takes longer to dry, notably enhancing the sweetness and complexity in the cup. Recommended brew: 40-100 ppm water at 92°C, 19 clicks on a Commandante, 15g to 220ml on a Hario V60 with Sibarist CONE Fast filter paper. The Details FARM Reserva La Margarita PROCESSING Washed, Double Fermentation ALTITUDE 1900 MASL REGION Ococambo, Cusco, Peru VARIETY Geisha PRODUCER Solorzano Family