Peru Roberto Flores Gesha Washed

Roberto Carlos Palomino Flores is twenty-five, a recently trained agricultural technician working La Rinconada at 2,200 meters in Cusco. He shares technique with neighboring farmers and is building a nursery operation alongside his own production — a generational shift visible in this year's harvest.

Selective hand-picking of ripe cherries only. After floating off defects, an 18-hour fermentation in cherry, then depulped and a second 36-hour dry fermentation until mucilage separates cleanly. Twenty days of shaded raised-bed drying brings parchment to 10.5% moisture. The cup reads as floral-fruit Gesha at altitude: raspberry and honeysuckle leading, lavender and rose through the body, Fuji apple and cherry in the finish.