Peru Fortunato Anampa Catuai, Geisha Washed

This exceptional lot received national recognition at the 2025 Peru Cup of Excellence and was selected as a National Winner.

A blend of Catuai and Geisha, it expresses the transparent, Muscat-like fruit character and elegant floral aromatics associated with Geisha.

As the coffee cools, richer notes of blackberry appear, together with a sweet and gently spicy cinnamon-like finish.

Fortunato Arenas Anampa grew up in a coffee-farming family and was deeply influenced by his father’s dedication to the work. Inspired by that example, he developed his own passion for coffee cultivation.

He explains that growing coffee requires a great deal of time and effort, but the joy of seeing high-quality coffee come to fruition makes every challenge worthwhile.

Through careful farm management and selective harvesting, he produces clean and distinctive coffees that reflect the unique conditions of the farm’s 2,400-metre elevation.

Finca Tintin is a one-hectare coffee farm located in Inkawasi, in Peru’s Cusco region. Established in 2017, the farm sits at an elevation of 2,400 metres.

Inkawasi is characterised by a diverse range of microclimates. The significant temperature differences between day and night allow the coffee cherries to mature slowly, helping develop rich sweetness and complex flavour.

The farm follows environmentally conscious, organic-based agricultural practices. Through sustainable coffee production, Fortunato is building a foundation that supports both his family and future generations.

During the harvest season in Inkawasi, producers work together under a long-standing tradition of mutual support known as “Ayni.”

Ayni is a community-based system of reciprocal cooperation. By sharing the labour required during the busy harvest period, producers are able to pick coffee cherries at the most appropriate stage of ripeness.

This tradition not only supports coffee quality, but also strengthens relationships between producers and helps sustain the wider community.

During harvest, only fully ripe coffee cherries are selectively picked by hand.

Producers carefully assess the colour and ripeness of each cherry, selecting them one by one. This precise harvesting process contributes to the coffee’s clean character and rich sweetness.

After harvesting, the coffee is processed using the washed method. This highlights the individual characteristics of both Catuai and Geisha, revealing Muscat-like fruit notes, elegant floral aromatics, and a complex finish reminiscent of blackberry and cinnamon.