{"product_id":"peru-tres-cedros-geisha-washed","title":"Peru-TRES CEDROS Geisha Washed","description":"\u003cp\u003e\u003cstrong\u003eFARM TRES CEDROS \/ ALBINO IBIAS ORTEGA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh in the remote community of Anccocharcas, in the Inkawasi district of La Convención\u003cbr\u003eprovince, in the heart of Cusco, lies Finca Tres Cedros. At 2,250 meters above sea level,\u003cbr\u003esurrounded by mist-covered ravines, volcanic soils rich in organic matter, and a unique\u003cbr\u003ebiodiversity, Albino Ibias Ortega and his family grow coffee as one tends to a living legacy. This\u003cbr\u003efarm is more than a plot of land—it’s a testament to a vision that blends ancestral Cusqueñan\u003cbr\u003etraditions with cutting-edge experimentation.\u003cbr\u003eThe farm takes its name from three towering native cedar trees that stand like timekeepers\u003cbr\u003eabove the ravine. Under their shade, Albino cultivates two varieties that have marked a turning\u003cbr\u003epoint in his journey as a coffee producer: SL-09, known for its adaptability to high altitudes and\u003cbr\u003eexpressive profile, and Gesha, an elite variety that demands meticulous care but rewards with\u003cbr\u003ean extraordinarily elegant cup.\u003cbr\u003eAlbino’s commitment to quality begins at the source. Harvesting is done manually and\u003cbr\u003eselectively—only perfectly ripe cherries are picked. Each variety then undergoes a carefully\u003cbr\u003erefined process:\u003cbr\u003e• The SL-09 is double fermented: 48 hours in cherry and 24 hours in mucilage.\u003cbr\u003e• The Gesha undergoes a 36-hour fermentation, a technique Albino has\u003cbr\u003eperfected over the years to highlight sweetness, floral complexity, and cup clarity.\u003cbr\u003eDrying takes place on elevated African beds, well-ventilated and exposed to the high Andean\u003cbr\u003esun for 25 days. This slow, deliberate drying process gives the beans a refined structure and\u003cbr\u003eexcellent profile stability.\u003cbr\u003eThe results speak for themselves.\u003cbr\u003e• The SL-09 offers a vibrant cup, with tropical, fruity, and floral notes, juicy\u003cbr\u003eacidity, and a creamy body that comes together harmoniously.\u003cbr\u003e• The Gesha, grown under constant mists and dramatic temperature shifts,\u003cbr\u003ereveals a delicate cup with notes of jasmine, bergamot, and peach, a silky texture, and a clean,\u003cbr\u003elingering finish.\u003cbr\u003eAlbino doesn’t just grow coffee—he cultivates identity, landscape, and time. His farm\u003cbr\u003erepresents the spirit of Inkawasi: hard work, deep connection to the land, and the ambition to\u003cbr\u003ereach the world without losing who you are. Today, coffees from Tres Cedros are beginning to\u003cbr\u003edraw attention beyond Peru, carrying not just an exceptional flavor profile, but the story of a\u003cbr\u003efarmer who chose the hardest and most valuable path.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFARM TRES CEDROS \/ ALBINO IBIAS ORTEGA\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN\" style=\"font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN;\"\u003eAt the top of Anccocharcas, a remote community in the Inkawasi district of La Convención province, in the heart of Cusco, lies the Tres Cedros Farm. At 2,250 meters above sea level, surrounded by mist-shrouded ravines, volcanic soils rich in organic matter, and unique biodiversity, Albino Ibias Ortega and his family grow coffee like someone tending a living heritage. This farm is more than just a field: it is a testament to a vision that combines Cusco's ancestral traditions with cutting-edge experimentation.\u003c\/span\u003e\u003cspan style=\"font-size: 16.0pt; line-height: 115%;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN\" style=\"font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN;\"\u003eAt the top of Anccocharcas, a remote community in the Inkawasi district of La Convention province, in the heart of Cusco, lies the Tres Cedros Farm. At 2,250 meters above sea level, surrounded by mist-shrouded ravines, volcanic soils rich in organic matter, and unique biodiversity, Albino Ibias Ortega and his family grow coffee like someone tending a living heritage. This farm is more than just a field: it is a testament to a vision that combines Cusco's ancestral traditions with cutting-edge experimentation.\u003c\/span\u003e\u003cspan style=\"font-size: 16.0pt; line-height: 115%;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN\" style=\"font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN;\"\u003eAlbino's commitment to quality begins at the plant. Harvesting is selective and manual, with only the cherries at their peak ripeness picked. The coffee then undergoes a washing process with double fermentation in cherry trees for 48 hours and in mucilage for 24 hours for the SL-09. For the GESHA, a 36-hour fermentation, a technique he has refined over the years to highlight sweetness, floral complexity, and a clean cup. Finally, the coffee is slowly dried for 25 days on raised, well-ventilated African beds, directly exposed to the scorching sun combined with the cold of the Andes. This prolonged drying gives the bean a refined structure and a stable profile.\u003c\/span\u003e\u003cspan style=\"font-size: 16.0pt; line-height: 115%;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN\" style=\"font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN;\"\u003eThe results speak for themselves. Tres Cedros' SL-09 offers a vibrant cup, with tropical, fruity, and floral notes, juicy acidity, and a creamy body that blend harmoniously. It's a coffee full of character, expressive, and memorable. Meanwhile, GESHA, grown at extreme altitudes under constant fog and intense temperature changes, reveals a delicate beverage with notes of jasmine, bergamot, and peach, with a silky texture and a clean, long finish.\u003c\/span\u003e\u003cspan style=\"font-size: 16.0pt; line-height: 115%;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN\" style=\"font-size: 16.0pt; line-height: 115%; mso-ansi-language: EN;\"\u003eAlbino doesn't just grow coffee: he cultivates identity, landscape, and time. His farm embodies the spirit of Inkawasi: hard work, connection to the land, and ambition to reach the world while remaining who he is. Today, Tres Cedros coffees have begun to attract attention in venues beyond Peru, carrying with them not only an exceptional sensory profile, but also the story of a coffee farmer who took a chance on the most difficult and most valuable things.\u003c\/span\u003e\u003cspan style=\"font-size: 16.0pt; line-height: 115%;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cpre class=\"tw-data-text tw-text-large tw-ta\" data-placeholder=\"翻译\" id=\"tw-target-text\" data-ved=\"2ahUKEwibgaizv8SNAxW0ODQIHc8MOc0Q3ewLegQICRAV\" aria-label=\"译文：At the top of Anccocharcas, a remote community in the Inkawasi district of La Convención province, in the heart of Cusco, lies the Tres Cedros Farm. At 2,250 meters above sea level, surrounded by mist-shrouded ravines, volcanic soils rich in organic matter, and unique biodiversity, Albino Ibias Ortega and his family grow coffee like someone tending a living heritage. This farm is more than just a field: it is a testament to a vision that combines Cusco's ancestral traditions with cutting-edge experimentation.\" dir=\"ltr\"\u003e\u003c\/pre\u003e","brand":"R Ki Coffee Lab","offers":[{"title":"Default Title","offer_id":45502447354014,"sku":null,"price":37.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0433\/5252\/2910\/files\/Peru_GW.jpg?v=1749068153","url":"https:\/\/www.rkicoffeelab.com\/es\/products\/peru-tres-cedros-geisha-washed","provider":"R Ki Coffee Lab ","version":"1.0","type":"link"}