Peru Marco Antonio Gesha (Espresso) | Microlot Edition | Coffee Bean | Light-Medium Roast

About This Coffee/ Origin

Back in January, we cupped over 20 coffees from Peru.

Clean lots. Sweet profiles. Some very good.

But this one stopped us.

It had this starfruit brightness, kiwi-like acidity — layered, structured, but not loud for the sake of being loud. Complex, yet composed. The kind of cup that makes you pause mid-slurp and look at each other.

From the highlands of Peru, in the region of Jaén, within the district of Huabal, lives a 30-year-old producer named Marco Antonio Estela Vasques.

He started working in coffee at 15.

Not because it was trendy.
Not because Geisha was fashionable.
But because coffee was survival.

Today, Marco manages just 2 hectares in San Francisco at 1,540 masl. Small by commercial standards. But in specialty coffee, small can mean precise. Intentional. Personal.

Producer / Farm Info

Marco grows both Catuai and Geisha. But Geisha is different.

In the past two years, he began planting Geisha with a clear goal:
raise cup quality, raise recognition, and change his farm’s future.

He doesn’t outsource processing.
He built his own wet mill.
Two fermentation tanks.
Solar dryers.
Controlled bins for fermentation.

Fermentations run 30–70 hours depending on weather.
Naturals dry for 20–30 days.

This isn’t accidental coffee.
It’s measured risk.

Climate variability is increasing.
Pests are more aggressive.
Labour is harder to find.
Costs are rising.

Yet instead of reducing quality to survive — Marco doubled down on it.

Why Did We Choose This Coffee

At Hisbrew, we don’t release coffees just because they’re Geisha.

We release them because we believe in the producer’s direction.

When we dug deeper and learned about Marco — a 30-year-old producer in Huabal managing just 2 hectares — we were pleasantly surprised.

He didn’t start coffee because it was trendy.
He started at 15 because it was survival.

And instead of playing it safe when climate gets unpredictable and costs rise, he chose to plant Geisha. Built his own wet mill. Installed fermentation tanks. Invested in solar drying. Measured risk, in pursuit of better quality.

That direction matters to us.

Among all the Peruvian lots we tasted, this Natural Geisha stood out not just for its cup — but for what it represents: a producer trying to elevate his farm’s future through quality.

We decided to showcase this coffee as espresso.

Not filter.

Espresso.

Because rarely do you see a Geisha — let alone a Peruvian Geisha — intentionally profiled for both black and milk-based drinks. And this one holds beautifully in both. In black, you get starfruit and kiwi clarity. In white, the citrus lifts through milk in a way that’s surprisingly elegant.

Tasting Notes

Starfruit brightness.
Calamansi-like citrus.
Green apple structure.
Kiwi acidity.

It’s vibrant but not chaotic. Expressive, but still grounded.

Details

• Producer: Marco Antonio Estela Vasques

• Origin: San Francisco, Huabal, Jaén, Peru

• Altitude: 1,540 masl

• Farm Size: 2 hectares

• Harvest: 2025

• Varietal: Geisha

• Process: Natural

• Drying: 20–30 days (solar drying)

• Fermentation: 30–70 hours depending on climate

• Score: 88

• Tasting Notes: Starfruit • Calamansi •Kiwi

• Roast: Espresso