This washed geisha offers a clean and refined profile with notes of apricot, wildflower honey, and soft florals. It was produced by Gley Diaz, a smallholder farmer based in the rural hamlet of Nueva York in the Amazonas region of northern Peru, where coffee is grown on small family-run plots in the cloud-forested highlands. This is our first lot from Gley — sourced directly and available exclusively in the UK through Conscious.
We were introduced to Gley through Collective Bean, our export partner in Peru, who have been working with him over the past year as part of their efforts to build a network of producers across the Amazonas region. Although we weren’t able to travel to Peru to meet Gley last year, Collective Bean sent us a sample of his geisha and it immediately stood out for its clarity, sweetness, and elegance.
Cherries were selectively hand-harvested and floated to remove underripe or damaged fruit, along with any foreign material. After depulping, the coffee was fermented in plastic tanks for 18 to 24 hours, then washed to remove the remaining mucilage. The parchment coffee was then dried on raised beds inside covered, tunnel-style structures for an average of 25 days, allowing for slow and consistent drying.
This lot was harvested between July and October 2025 and arrived in the UK in January 2026. We agreed the parchment coffee price with Gley and Collective Bean during the processing stage, with payment made directly to Gley and logistical support provided by Collective Bean. Collective Bean then managed milling (the removal of the parchment layer), preparation, and export, packing the coffee into 46kg GrainPro bags for shipment to the UK.
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