Peru | Finca El Palto | David Ojeda | Geisha Washed | Signature Series

$28.00 AUD

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129 in stock

Roast Date Upcoming Roast

Size 160g 320g 480g 1000g

Upcoming Roast is roasted according to our roast calendar. For coffee in stock please select a roast date to see available quantity leftover from our last roast.

If you want to pickup or have coffee shipped TODAY, then make sure you select a date in stock above instead of Upcoming Roast.

Quantity

IF ORDERING UPCOMING ROAST WITH OTHER PRODUCTS YOUR ENTIRE ORDER WILL BE HELD UNTIL ROAST DATE

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Tasting Notes: Cacao, fresh blueberry, jammy red grape, vanilla

Cupping Score: 88.0

Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable To Go With Milk?: Yes

Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don’t always play well with milk. The acidity can clash with milk’s natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Roast Profile Filter

Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don’t usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that’s average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Micron Adjustment: -30

This shows how the recommended grind size for this coffee differs from our baseline Coastal Blend setting. A negative number means a finer grind is recommended; a positive number means coarser. It helps dial in your grinder without starting from scratch.

Internal Agtron: 101 (Very Very Light - Scandinavian / Nordic Roast)

This is a more accurate reflection of the actual roast level than external Agtron. Measured after grinding, internal Agtron reveals how far into the bean the roast has penetrated. Our filter roasts often score over 100, preserving acidity, florals, and the unique vibrant characteristics of each origin and process.

External Agtron: 69 (Light - Cinnamon Roast)

This refers to the surface colour of the whole roasted bean, but it's not always a reliable indicator of roast level - Some of our most vibrant and lightly roasted coffees like our Ecuadorian Sidra, may appear medium-dark (Agtron 50–60) due to their surface color, yet are in fact light roasts with minimal development time. Surface colour can be affected by the original green colour, bean type, density and moisture - so don't judge a bean by its exterior.

Agtron Spread: 32

The Agtron spread is the difference between the colour of whole beans and ground coffee, showing how deeply the coffee is developed. A spread of 0–10 usually are very dark, oily roasts typical of Italian-style which we dont offer at our Roastery. Spreads between 11–20 and 21–30 represent the roast levels you’ll find in our espresso coffees, balancing sweetness, acidity, and body. Spreads above 30 make up most of our filter coffee range, featuring very light, bright roasts that highlight fruity, floral, and complex flavours. Within this, spreads from 31–40 offer clarity and vibrancy, while spreads of 40–50 showcase ultra-light roasts with delicate acidity and nuanced character.

Roasted On Machine: Roest L100 Ultra

The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Coffee Storage Frozen

For our exotic coffee, we store all the green beans frozen at -22°C in commercial freezers. This locks in freshness, halting enzymatic reactions that degrade flavor. Upon arrival we separate into small 2-3kg vacuum-sealed lots and freeze so that our greens do not age and we can sell these exotic coffees for years to come or until sold out.

Varietal: Geisha

Geisha (or Gesha), originally from Ethiopia, gained fame through Panamanian farms for its outstanding floral and tea-like cup profile. Often described as jasmine, bergamot, and stone fruit in the cup, it commands some of the highest prices in specialty coffee. It has low yields and is challenging to grow but highly sought after for competition and premium markets.

Processing Method: Washed

In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.

Decaffeinated? No

Producer: Luz Helena Salazar

Farm: Finca El Palto

Region / Area: San Ignacio, Cajamarca

Altitude: 1590 MASL

Harvest Period: May – October 2024

Sourcing Partner: Cafe Imports

Import into Beanconqueror

Import into xBloom (18g)

About David Ojeda

Finca El Palto, owned by David Ojeda, is nestled in the picturesque region of Ihuamaca, within San Ignacio in the Cajamarca region of Peru. The farm began as a one-hectare plot, a labor of love made possible by selling land in the jungle and relocating to David's home province. Today, Finca El Palto represents not just a source of income but a way of life centered on family, hard work, and a commitment to quality. The farm now has 3.5 hectares of coffee.

The coffee cultivation process on Finca El Palto is both meticulous and traditional. Harvesting is done manually, ensuring only the ripest cherries are selected. Fermentation is carried out for 30 hours in bags and sacks, while washing is performed in a vat tank. Drying takes place in specialized drying modules or bubble tents over a period of 15 to 20 days, allowing the beans to develop their full flavor potential.

David employs sustainable practices on his farm, relying primarily on machete weeding and enlisting the help of his large family for all stages of the coffee-growing season, including harvesting, fertilizing, and maintenance. The family’s collective effort ensures that the farm operates efficiently and reflects their shared dedication to its success.

Finca El Palto is more than just a coffee farm—it's a vision for the future. David aims to expand his coffee production by planting more varieties to improve both yield and quality. The farm also supports his aspirations for his children’s education and additional sources of income, such as cattle raising and poultry farming, which complement the family’s nutrition and sustainability goals.

For David Ojeda, Finca El Palto is a business, a livelihood, and a legacy, nurtured with care to sustain his family and produce high-quality coffee that embodies the dedication and spirit of the Cajamarca region.

About Geisha Varietal Geisha (also known as Gesha) is known for its exceptional cup quality, especially when grown at high altitudes. The variety comes from Ethiopian landrace coffees and was collected from Ethiopian coffee forests in the 1930s. The name supposedly derives from Ethiopia’s Gori Gesha forest. There is some confusion with several genetically distinct varieties that have all been called Geisha, but the most famous variety is the Panama one. The variety was brought to Lyamungu research station in Tanzania and from there to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. At CATIE, the variety was logged as T2722. CATIE distributed T2722 across Panama in the 1960s for its Coffee Leaf Rust (CLR) resistance, but its brittle branches meant it was not widely planted. Panama Geisha reached its modern fame in 2005 when a Geisha lot won the “Best of Panama” competition and broke contemporary records at over $20/pound. DNA analysis has demonstrated that the Panama Geisha descended from T2722 is distinct and uniform. Today, Geisha is known for its delicate florals, jasmine and stone fruit.

Coffee in Peru

Though coffee arrived in Peru relatively early—in the middle of the 1700s—it wasn’t cultivated for commercial export until nearly the 20th century as demand from Europe rose due to a significant decrease in coffee production in Indonesia. British presence and influence in the country helped increase and drive exports. In the early 1900s, the British government took ownership of roughly 2 million hectares of land from the Peruvian government as payment on a defaulted loan, and much of that land became British-owned coffee plantations.

As in many Central and South American countries, the large European-owned landholdings were sold or redistributed throughout the 20th century. Farms became smaller and more fragmented, offering independence to farmers but also limiting their access to resources and a larger commercial market. Unlike many other countries whose coffee economy is dominated by smallholders, Peru lacks the organization or infrastructure to provide economic or technical support to farmers—a hole that outside organizations and certifications have sought to fill. The country has a remarkable number of certified-organic coffees, as well as Fair Trade, Rainforest Alliance, and UTZ-certified coffees. Around 30 percent of the country’s smallholders are members of democratic co-ops, which has increased the visibility of coffees from the area but has done little to bring incredibly high-quality lots into the spotlight.

As of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The remoteness of the coffee farms and the incredibly small size of the average farm have prevented much of the single-farm differentiation that has allowed for microlot development and marketing in other growing regions, but as with everything else in specialty coffee, this is changing quickly as well. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.

SKU: peru_el_palto_160g
Package Weight: 200g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.

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Peru | Finca El Palto | David Ojeda | Geisha Washed | Signature Series