September 2025 Edition

Amazon Geisha

Origin: Amazonas, Peru
Harvest: July 2025
Variety: Geisha
Process: Washed
Altitude: 1800 m.a.s.l.

Floral, Brown Sugar, & Fruity

We’re thrilled to offer Geisha coffee from Amazonas, Peru this month.

The producer, Manuel Marlo, learned to work with coffee from his parents, who are also coffee farmers. After finishing high school, he returned to his coffee-growing town and fell in love with coffee cupping. Today, while still a young producer, Manuel is a certified SCA cupper.

Coffee production has empowered Manuel’s family to provide for themselves. For years, they struggled with the low prices of commoditized coffee until Manuel convinced them to transition to specialty coffee. This Geisha represents that transformation: years of hard work and truly exceptional results. It’s the product of a young producer’s vision and his family’s ability to adapt, persevere, and thrive.

Roasted by Alberto Rivas, Q Grader, in Lima, Peru

Geisha • Amazonas, Peru • July 2025 Harvest

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    Harvest: March 2025
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    Altitude: 1900 m.a.s.l.

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    Harvest: September 2024.
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    Altitude: 1900 m.a.s.l.

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    Harvest: August 2024.
    Variety: Caturra.
    Process: Washed.
    Altitude: 1850 m.a.s.l.

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    Harvest: April 2024.
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    Harvest: February 2024.
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    Altitude: 1300 m.a.s.l.

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    Harvest: February 2024.
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    Origin: Matagalpa, Nicaragua.
    Harvest: February 2024.
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    Process: Honey.
    Altitude: 1350 m.a.s.l.

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    Harvest: January 2024.
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    Altitude: 1570 m.a.s.l.

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    Harvest: December 2023.
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    Altitude: 1900 m.a.s.l.

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    Harvest: December 2023.
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    Altitude: 1900 m.a.s.l.

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    Harvest: November 2023.
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    Altitude: 1850 m.a.s.l.

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    Harvest: September 2023.
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    Altitude: 2000 m.a.s.l.

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    Harvest: August 2023.
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    Harvest: July 2023
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    Altitude: 1850 m.a.s.l.

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    Harvest: March 2023.

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    Process: Anaerobic Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: December 2022.

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    Origin: Nueva Segovia, Nicaragua.
    Variety: Red Catuai.
    Process: Anaerobic Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: December 2022.

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    Variety: Gesha, Bourbon, Tekisic.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: November 2022.

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    EDITION NO. 20 - JAN '23

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    Variety: Yellow Bourbon.
    Process: Natural.
    Altitude: 1750 m.a.s.l.
    Harvest: October 2022.

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    Variety: Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: September 2022

    Roasted by Alberto Rivas, Q Grader, in Lima Peru

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    Origin: Cajamarca, Peru.
    Variety: Yellow Caturra.
    Process: Double Fermented.
    Altitude: 1700 m.a.s.l.
    Harvest: July 2022

    Roasted by Alberto Rivas, Q Grader, in Lima, Peru.

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    Process: Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: June 2022

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    Variety: Pink Bourbon.
    Process: Honey.
    Altitude: 1850 m.a.s.l.
    Score: 87.50 points.
    Harvest: May 2022

    Roasted by Juan Guerra, Q Grader, in Medellín, Colombia

    EDITION NO. 15 - AUG '22

  • HIGHLAND PARAISO

    Origin: Huehuetenango, Guatemala.
    Variety: Bourbon.
    Process: Washed and sun dried.
    Altitude: 1800 m.a.s.l.
    Score: 86.50 points.
    Harvest: March ‘22

    Roasted by Renato Maselli, SCA Professional Coffee Roaster, in Ciudad de Guatemala

    EDITION NO. 14 - JUL '22

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    Origin: Mataquescuintla, Guatemala.
    Variety: Catuai.
    Process: Natural.
    Altitude: 1400-2000 m.a.s.l.
    Score: 86.00 points.
    Harvest: April ‘22

    Roasted by Raul Rodas, World Barista Champion ‘12, in Ciudad de Guatemala.

    QUINTAL NO. 13 - JUN '22

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    Origin: West Valley, Costa Rica.
    Variety: Caturra.
    Process: Yellow Honey.
    Altitude: 1670 m.a.s.l.
    Score: 86.50 points.
    Harvest: Feb. ‘22

    Roasted by Maria and Wayner Jimenez, Q Grader, in San Jose, Costa Rica.

    EDITION NO. 12 - MAY '22

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    Origin: Mercedes, Honduras.
    Variety: Pacas, Obata.
    Process: Natural.
    Altitude: 1250 m.a.s.l.
    Score: 86.00 points.

    Roasted by Yoreci Núñez
    in Mercedes, Honduras

    EDITION NO. 11 - APR '22

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    Origin: Risaralda, Colombia.
    Variety: Pink Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Score: 87.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION NO. 10 - MAR '22

  • ATITLAN RESERVA

    Origin: Atitlán, Guatemala.
    Variety: Bourbon & Caturra.
    Process: Washed.
    Altitude: 1850 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional
    Coffee Roaster, in Ciudad de Guatemala.

    EDITION NO. 9 - FEB '22

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    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 89.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION NO. 8 - JAN '22

  • FORTUNA GEISHA

    Origin: Boquete, Panamá.
    Variety: Geisha.
    Process: Washed.
    Altitude: 1600 m.a.s.l.
    Score: 89.50 points.

    Roasted by Benigno Castillo
    in Ciudad de Panamá.

    EDITION NO. 7 - DEC '21

  • Antigua Tempixque

    Origin: Antigua, Guatemala
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1700 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional Roaster, in Ciudad de Guatemala.

    EDITION NO. 6 - NOV '21

  • RIVIERA SUGARCANE

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Honey.
    Altitude: 1750 m.a.s.l.
    Score: 86.00 points.

    Roasted by Andés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION No. 5 - oct '21

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    Origin: Veracruz, México
    Variety: Limaní, Sarchimor.
    Process: Natural.
    Altitude: 1350 m.a.s.l.
    Score: 88.25 points.

    Roasted by Paloma Evoli in
    Ciudad de México

    EDITION No. 4 - Sep. ‘21

  • AZAHAR COLOMBIA

    Origin: Risaralda, Colombia
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 88.25 points.

    Roasted by Andres Quiceno, Q Grader, in Risaralda, Colombia

    EDITION No. 3 - Aug. 21’

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    Origin: Jalapa, Guatemala
    Variety: Bourbon, Caturra, and Catuaí.
    Process: Natural.
    Altitude: 1600 m.a.s.l
    Score: 86.5 points.

    Roasted by Betty Leiva, Q Grader, in Guatemala City, Guatemala

    EDITION No. 2 - July ‘21

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    Origin: Atitlán, Guatemala.
    Variety: Yellow Caturra.
    Process: Honey.
    Altitude: 1600 m.a.s.l.
    Score: 88 points.

    Roasted by World Barista Champion '12 Raul Rodas in Guatemala City, Guatemala.

    EDITION No. 1 - June ‘21