Peru Finca La Quina Marina Rivasplata Geisha Anaerobic Washed
RM80.00
| Variety | Geisha |
| Country | Peru |
| Processing | Anaerobic Washed |
| Region | Cajamarca |
| Altitude | 1,800 – 2,050 m |
| Roast Level | Light Roast |
| Tasting Notes | Apricot, White Peach, Golden Kiwi, Citrus Zest |
| Quantity | 100g |
Brewing Size Guide
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
| Variety | Geisha |
| Country | Peru |
| Processing | Anaerobic Washed |
| Region | Cajamarca |
| Altitude | 1,800 – 2,050 m |
| Roast Level | Light Roast |
| Tasting Notes | Apricot, White Peach, Golden Kiwi, Citrus Zest |
| Quantity | 100g |
About This Coffee :
Peru Finca La Quina Marina Rivasplata Geisha Anaerobic WashedÂ
Origin: Cajamarca, Peru
Altitude: 1,800 – 2,050 m
Variety: Geisha
Processing Method: Anaerobic Washed
Flavor Profile: Apricot, White Peach, Golden Kiwi, Citrus Zest
Region and Farm Introduction: Cajamarca, located in northern Peru, is one of the country’s most important specialty coffee regions. With its high elevations, rich volcanic soils, and diverse microclimates, the region is well known for producing clean, complex, and high-altitude coffees with vibrant acidity and refined floral characteristics.
Finca La Quina is managed by Marina Rivasplata, a dedicated coffee producer focused on quality-driven cultivation and experimental processing techniques. Small-lot productions like Lot 3 highlight careful cherry selection and controlled fermentation, reflecting the farm’s commitment to innovation and consistency in specialty coffee production.
Processing Method Features: This coffee undergoes an anaerobic washed process, where ripe cherries are fermented in a sealed oxygen-limited environment before depulping and washing. This controlled fermentation enhances aromatic intensity, texture, and fruit complexity while maintaining the clean structure of a washed coffee.
With the Geisha variety, the cup expresses delicate apricot and white peach sweetness, layered with vibrant golden kiwi acidity and refined citrus zest brightness, resulting in a clean, elegant, and highly expressive profile.
| Pack Quantity |
100g ,1kg |
|---|
Each Brewing Method Grind Size Reference
| BREWING METHOD | BREW TIME | COFFEE TO WATER RATIO | BOTTOM-TOP SIEVE |
| Pour Over | 3:40 min | 1:16 | 400 – 800 µm |
| French Press | 10:00 min | 1:13 | 600 – 1000 µm |
| AeroPress | 2:20 min | 1:15 | 500 – 900 µm |
| Moka Pot | 1:30 min | 1:11 | 350 – 700 µm |
| Drip Brewer | N/A | 1:17 | 400 – 900 µm |
| Espresso | 0:26 min | 1:2 | 250 – 500 µm |
| Cold Brew | 16 hours | 1:10 | 600 – 1100 µm |
| Syphon | 1:40 min | 1:15 | 400 – 800 µm |
So, How Do You Know What Grind To Use?
Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!
- Coarse: Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
- Medium-Coarse: Saddling between coarse and medium, this grind looks like rough sand
- Medium: The middle of all grind sizes, medium grounds are similar to the consistency of sand
- Medium-Fine: The medium-fine grind is a staple grind size, with texture like table salt
- Fine: Finer than table salt, fine grind is typically the size of most pre-ground coffee
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