Variety: SL9

Region: Inkawasi, Cusco, Peru

Altitude: 2,150 Meters Above Sea Level

Process: Washed

Harvest: October 2025

Notes: Berries, Grapes & Orange.

Isaac Espinoza has cultivated a memorable and uniquely berry forward Inca Gesha. Also known as SL9, this variety is Gesha-like in stature and cup profile. This coffee is similar with berry fruits and floral flourishes akin to Ethiopian Landrace characteristics. In the cup we get notes of silky berries, melon, golden grape, coffee blossom and more. This is a complex and fun coffee to experience with any brew style.

Mr. Isaac was one of the first coffee farmers to set up a coffee plantation and beneficio in Inkawasi. His coffee farm has inspired many other farmers to make their own coffee enterprises happen, now his district is making a name for themselves in specialty coffee for their quality. I am thrilled to share Don Isaac Espinoza Inca Gesha with you. 

This coffee was hand picked with selective harvesting for only ripe cherries. All cherries are washed to eliminate impurities and then the floated cherries are discarded. The coffee cherries were initially fermented for 18 hours. After the first fermentation, the cherries were depulped and fermented again for 36 hours, no water added, till mucilage separated from parchment. Once this process finishes, coffee beans are washed and then are put to dry on shaded drying beds for 18 days. Once coffee beans reach just under 11% moisture content approximately, they are sealed in GrainPro bags and polypropylene bags. 

SL9 is a name we are using for this special Ethiopian-like coffee plant. It is colloquially referred to as "Inca Gesha", some genetic testing from this area is now suggesting this variety is closer to a prized selection from Scott Laboratories many years previous to it's planting in Latin America. This varietal is uniquely its own kind of plant, clearly having a gesha-esque, sweet-nectarous &  bright-floral profile. This tall & wavy-leafed tree much like the Gesha plant, is a rare new variety that has exceptionally high cup potential.

Our coffees are best after two weeks+ of the roast date.