The coffee is harvested only when the cherry is mature and then fermented for three days in a temprature controlled metal tank. It is then subjected to a second ferment on beds covered with a dark mesh sheet for three days in a dark room. From there, it passes to the dryer on beds for 15 days under a dark atmosphere, and finally, it is dried under a solar roof for another 10 days until it is dry. This process can take up to 40 days, depending on the climate. Afterwards, it is processed and stored in Grainpro bags until shipment.

 The coffee is grown using only island guano (bird poo), dolomites and decomposed coffee pulp as fertilisers. Felix Marin is an agronomist and has worked on improving productive technologies and coffee processes

The cupping score for this coffee is 87.5 which underscores the rare coffee’s quality. The Amin flavour notes are caramel, black tea, lemon and green apple

The comfortable sourness of lemon, combined with the sweetness and cleanliness of honey, is mellow and smooth like silk, with a refreshing and smooth flavor.

Felix Marín and Family (his wife, two daughters, and a son) are the founders of Coopchebi, an agricultural cooperative located in the Inka forests (Chanchamayo). They only produce Geisha coffee and are currently investigating new varieties, including Decafe Geisha that is tolerant to La Roya (leaf rust).

Felix Marin's family has been in the coffee business since the 1960s, and he became the first exporter of organic and fair-trade coffee in Peru after managing to change the law for deliberate export.

The coffee is grown in Alto Yurinaqui, Perene, Chanchamayo, on the Geisha mountain. The farm is approximately 11 hectares of Geisha coffee that was renewed with dwarf Gesihas. The family selects only dwarf varieties tolerant to leaf rust from the 12 different genotypes they have in the farm. The farm has an average productivity of 552 kilos per hectare, which is low but results in high-quality coffee. This averages around 88 exportable 69kg bags per year.

Khipu

A family business created during the pandemic in 2020 with the sole purpose of sharing the beautiful flavours of Peru.

The role of Khipu is to facilitate, introduce and share Peruvian coffee with roasters wherever they can. This involves us finding great coffee, creating and maintaining those relationships and organising logistics.