Peru Dreyde Perez Geisha Drip

Region & Farm

Region

Chontalí district in Jaén province, Cajamarca region, lies deep in the Peruvian Andes at nearly 1,960 masl. This remote mountain area is home to family farms that have grown coffee for generations in a cool, misty climate with rich and fertile soils. Slow cherry maturation combined with stable day-to-night temperature creates ideal conditions for the development of complex and elegant flavour profiles.

Farm & Producer

Dreyde Pérez Delgado comes from a family with generations of coffee farming roots in Chontalí. After studying agriculture and spending years working across the coffee sector — with cooperatives, associations, and private companies — he decided to dedicate himself fully to his own farm Finca La Ponderosa in 2020. The farm is located about fifteen minutes from the town of Chontalí and currently has two hectares in production. Dreyde is developing it as an experimental space focused on diverse varieties and innovative processing methods, with the goal of producing exceptional coffees.

Processing and Taste

The Geisha variety. This lot was developed with a clear objective — to amplify floral aromatics while preserving its structural clarity. The lot was divided into two batches: the first 50% underwent 120 hours of anaerobic fermentation, while the remaining 50% extended to 180 hours in sealed tanks. The addition of coffee mosto allowed a controlled and stable microbial environment. Blending them creates aromatic complexity without overshadowing the inherent character of the variety itself. Drying was managed carefully in modules over 12 to 15 days to stabilize the beans. We chose to offer this coffee in drip bag format, which allows the unique characteristics of this exceptional Geisha to shine through with maximum clarity while making it more accessible.

Flavor Profile

Dreyde's Geisha is a coffee that surprises with its elegance. When profiling this coffee, I focused on preserving the florality of the variety, further elevated by the process. The cup opens with an aroma of bergamot and white peony, followed by the sweetness reminiscent of panela and acidity of plum and dark cherry. As the temperature shifts, notes of tropical fruit and raspberry emerge, accompanied by a smooth, velvety texture. Clean, layered, and remarkably refined.

Jan Jim Huza - Head Roaster.

Details

Preparation Recommendations

All you need is ~200 ml of hot water (~95°C) and a mug.

1. Pick:
Open the sachet and take out the filter.

2. Open:
Tear, extend hangers, and place on your mug.

3. Brew:
Make three full pours, and after each one, wait for the water to fully drain.

4. Enjoy:
Discard the filter, stir, and drink your coffee!

Why You'll Love It

• Exceptional Geisha with a unique dual fermentation
• Easy to prepare
• Elegant and floral profile