The Quispe family have generational experience in producing some of the highest quality coffee in Peru's Cajamarca region. While the soil, altitude and biodiversity of their farm in the Chontalí highlands makes it perfectly situated for growing exceptional coffee, it’s the care and stewardship that Roger Quispe has instilled that enhances the coffee and will help to preserve the land for future generations.

This Gesha lot has been anaerobically fermented for up to 36 hours then pulped, washed and dried slowly on raised beds. The unique microclimate of this region means that the coffee cherry both matures and dries slowly, adding even more complexity to this variety’s flavour and aromatic profile.

Hundred House have roasted up a storm to ensure the final cup is creamy and packed with bright apricot and raspberry notes with a characterful bergamot aroma that is really expressive when brewed with a Chemex.