Peru Los Santos Geisha (Honey)

Region: Cusco, Peru
Producer: Los Santos smallholder farmers
Varietal: Geisha
Process: Honey
Altitude: 1,700 – 1,900 masl
Taste Note: Floral, Berry, Peach, Lychee sweetness

Roaster Note

This honey-processed Geisha opens with a graceful bouquet of floral aromatics, delicate yet expressive. The first sip reveals layers of berry brightness intertwined with soft peach juiciness, evolving into a refined sweetness reminiscent of fresh lychee. The body is light and tea-like, carrying the fruit and floral interplay with elegance and clarity. Each sip feels balanced yet dynamic, with a sweetness that lingers gently on the palate. The honey process deepens the fruit notes while preserving the hallmark purity of Geisha, resulting in a cup that is both vibrant and soothing — perfect for slow, mindful enjoyment.

Bean info

Finca Los Santos is a family-run estate in the Amazonas region of Peru, with a coffee heritage dating back to 1941. Over generations, the Santos family has refined their cultivation of various varieties — including Caturra, Bourbon, Pacas — and more recently Geisha (Gesha). Some lots are designated “Green Tip Geisha,” meaning beans show slight green tinges or tip coloration during the cherry stage.

In their honey-processed Geisha lots, Los Santos leaves a portion of the mucilage intact after pulping, rather than fully washing it away. This retained mucilage acts like a protective “honey” layer during drying, imparting natural sugars, body, and depth. For more intense “Red Honey / Black Honey” style lots, more mucilage is retained and drying is slower, with careful raking or turning to prevent defects. For example, in their COE Red Honey Green Tip Geisha, beans are dried in solar parabolic dryers over ~2 weeks, and are raked every ~3 hours to ensure uniform drying. 

On Los Santos, mucilage management, micro-climate control (shade, airflow), and timing of drying are critical. The estate also practices intercropping (banana, yuca, corn) and avoids synthetic pesticides, relying instead on ecological pest control and soil management methods. 

The terroir — high elevation, cooler nights, volcanic and organic soils — gives slow cherry maturation. The honey process acts as a bridge between natural and washed: preserving fruit complexity and sweetness while maintaining clarity. In good honey-Geisha lots, expect a bright, refined cup with florals, citrus brightness, and silky texture.