La Lucuma | T2722 Geisha - Honey | Extra Light

• Producer: Huaches Zurita family

• Farm: La Lucuma

• Region: San Ignacio, Cajamarca, Peru

• Altitude: 1850 masl

• Varietal: T2722 Geisha

• Process: Honey

• Harvest: 2025

• Taste notes: Plumeria - Lychee - Purple Grape

• Roast level: Extra Light

• Roaster: Rubasse Hyper Pro+ with NIR technology

La Lucuma is a family-run coffee farm in the northern highlands of Cajamarca, Peru, cultivated by the Huaches Zurita family since 1984. Starting with just 2 hectares, by 2005 the farm had expanded to 6.5 hectares, with coffee grown at around 1900 meters above sea level. From the beginning, the family focused on producing high-quality coffee, planting traditional varieties such as Caturra, Typica, and Pache, while adopting environmentally friendly practices like contour planting and organic fertilization.

Like many producers in Peru, La Lucuma faced major challenges when coffee leaf rust struck in 2012, forcing the introduction of Catimor, which unfortunately reduced cup quality. Determined to restore excellence, the family planted Geisha in 2017, opening a new chapter for the farm. Though adapting to this variety required patience and new techniques, the first harvest in 2020 revealed remarkable potential. Since then, La Lucuma has won third place at the Cajamarca regional competition in 2021 and second place in 2022 with scores above 91, affirming its position as one of Peru’s most promising specialty coffee producers.

Today, the farm continues to pursue innovation while upholding decades-long commitments to quality, sustainability, and the unique terroir of the Peruvian Andes.

Filter

• Grind size: Medium coarse (1-1.5 mm)

• Water temp: 95-99 °C

• Water hardness: 50ppm

• Ratio: 12g coffee/200g water
       0:00: Pour up to 30g
       0:30: Pour up to 115g
       1:15: Pour up to 200g
       2:00: Finish

• Pouring flow rate: 8-10 g/s

Espresso

• Grind size: Fine (0.3-0.4 mm)

• Water temp: 93°C

• Water hardness: 50ppm

• Ratio: 1:3

• Time: 15-18 seconds

• Pressure: 1-3 bar

*The coffee reaches its peak flavor 3–12 weeks after the roast date.