Peru - La Margarita Geisha by Solorzano Family

La Margarita Coffee Reserve is a standout specialty coffee project nestled in the lush, high-altitude terrain of Cusco, Peru. This family-run farm gained international attention when its Geisha lot ranked among the top in the 2022 Peruvian Cup of Excellence (scoring 88.00 & 87.42), reinforcing Cusco’s rising profile as a world-class origin for exceptional coffee.The farm was founded by Marco Solórzano, a seasoned grower with over 46 years of experience in the coffee industry and a legacy deeply rooted in Peru’s southern coffee-producing regions. Now led by his sons, Iván and Neto Solórzano, the project has evolved with a vision that combines specialty coffee production with a strong commitment to environmental regeneration. Their philosophy centers on sustainability, biodiversity, and preserving native forest ecosystems—core values that shape every aspect of their work. La Margarita primarily cultivates Geisha and Sidra varieties at elevations between 1,950 and 2,100 meters above sea level. The farm’s forested microclimate provides about five hours of sunlight per day, encouraging slow cherry maturation and contributing to the development of nuanced flavor profiles rich in sweetness and aromatic complexity. This particular washed lot (GWT) undergoes a meticulous post-harvest process. Ripe cherries are selectively picked, sorted, and cleaned on the same day, followed by anaerobic fermentation prior to depulping. After depulping, the coffee continues fermenting—a mid-fermentation stage that enhances its sweetness and clarity. The full fermentation cycle spans 52 hours, after which the parchment is laid across six-tier steel drying beds. Here, the coffee is slowly and evenly dried over 22 days, a process known as the Solórzano “slow dry”. The beans are then rested, sorted, and vacuum-sealed to lock in their exceptional quality.