Finca El Progreso - Washed [Geisha & SL09]

Description

Farm: Finca El Progreso Producer: Bilibran Tello Region: Cusco, Peru Variety: Geisha and SL09 Process: Washed Altitude: 2300 masl Roasting Profile: Filter Roasting Machine: ROEST P3000   Aroma: Camellia, Sugarcane Flavor: White grapes, Sugarcane juice Aftertaste:  White grapes, Sugarcane Mouthfeel: Juicy and smooth   Processing: Bilibran’s coffee is selectively hand-picked at peak ripeness. The process begins with a 48-hour “in-cherry resting” period, during which the cherries are spread on mats over raised platforms in the shade. This intentional stage allows for internal metabolic changes and controlled oxidation, enhancing sweetness and developing the coffee’s characteristic spicy complexity. During this time, the family performs a second manual sorting to remove any damaged cherries. Once the 48-hour rest is complete, the cherries are density-sorted via flotation. After depulping, the beans—still rich in mucilage—are placed in GrainPro bags for a 48-hour anaerobic fermentation. This hermetic environment enables precise development of flavor precursors. The coffee is then washed and moved to drying beds under direct sunlight, where it is frequently raked for 12 to 15 days. Finally, it undergoes a 3 to 5-week “reposo” period to stabilize the sensory profile and allow the spicy notes to reach full maturity.   About the farm: In Acconcharcas, Cusco, a new generation of growers is transforming local coffee. Among them is Bilibran Tello Quispe, who manages his farm, El Progreso, at an exceptional altitude of 2,300 masl, evolving his father’s traditional legacy into specialty coffee. His journey began with a focus on Geisha, but he later discovered a fortunate surprise: through the organic exchange of seeds among neighbors, SL-09 (known as “Geisha Inca”) had also taken root in his fields. Motivated by improved financial returns, Bilibran reinvests his earnings into infrastructure to optimize wet milling and drying. His work is grounded in ancestral values—he practices Ayni, a system of mutual aid, and Minka, collective work for the community. With total dedication, Bilibran ensures his coffee reflects the unique high-altitude quality of Inkawasi.