![La Catarata [Geisha]](/Media/producers/angel-cajamarca/catarata-sign.jpg?v=4)
Default is the profile we developed for this lot. Most of our coffee is roasted for pour-over; it still works as espresso if you want those flavors in the shot.
- Region
- Jaén, Cajamarca
- Farmer
- Ángel Antonio Manosalva Palomino
- Process
- Washed
La Catarata [Geisha]
SCA 90.64Citrus, lemongrass, lavender, stone fruit
Lot sheet
Bean specs
- 01 Selective pick
- 02 Ferment 24–36h
- 03 Wash
- 04 Raised beds
- Country Peru
- Region Jaén, Cajamarca
- Variety Geisha
- Height 1950 msnm
- Process Washed
- Profile Citrus, lemongrass, lavender, stone fruit
Mill notes
About the processing
Fully washed: cherries are selectively picked, depulped, fermented 24–36 hours, washed clean, then dried on raised beds. Parchment is sorted before the lot moves to the Cusco warehouse.
This lot
Green, roast, rest
Cusco
We buy green from farmers and labs, profile the roast, then roast after you order and ship the next day so rest happens in transit. Most lots are for pour-over; the same coffee works as espresso if you want those flavors in the shot.
-
0–5 days
Degassing
0–5 days. Usually too fresh — sour notes or uneven brewing. Bloom on pour-over.
-
1–6 wks
Peak
1–6 weeks. Excess gas is gone; origin notes and aroma are still loud.
-
6 wks–3 mo
Fading
6 weeks–3 months. Fruit and acidity start to dull into generic coffee.
-
3–9+ mo
Stale
3–9+ months. Safe to drink, but flat, papery, or woody.
Whole bean. After you open the bag, flavor holds about a month. We don’t grind for shipping — ground coffee is at peak for 20–30 minutes, then aroma drops fast.
Pour-over: brew 2–3 days after roast with a bloom. Press, Moka, AeroPress: 3–7 days. Espresso: 5–14 days so CO₂ doesn’t wreck the shot.
![La Catarata [Geisha]](/Media/producers/angel-cajamarca/farm-view.jpg?v=4)
![La Catarata [Geisha]](/Media/producers/angel-cajamarca/cherries-cluster.jpg?v=4)
![La Catarata [Geisha]](/Media/producers/angel-cajamarca/harvest-sack.jpg?v=4)
![La Catarata [Geisha]](/Media/producers/angel-cajamarca/wooden-bin.jpg?v=4)
![La Catarata [Geisha]](/Media/producers/angel-cajamarca/depulper.jpg?v=4)
![La Catarata [Geisha]](/Media/producers/angel-cajamarca/cherries-branch.jpg?v=4)
About the Producers
Ángel Antonio Manosalva Palomino farms La Catarata and La Pomarrosa with his wife Luz Marita González Rojas in La Cascarilla, Jaén, Cajamarca. A Cenfrocafé member, he took over a neglected 1.75-hectare plot in 2020, completed ownership in 2023, and replanted nearly 8,000 Geisha trees. In 2025 his washed Geisha won Taza de Excelencia Perú with 90.64 points — first among ~300 samples.
Flavor
Explorer.
Bright & Fruity
Citrus, lemongrass, lavender, stone fruit
This La Catarata [Geisha] boasts a sophisticated sensory profile driven by organic acids and enzymatic reactions during processing. The initial tasting notes reveal pronounced citrus, supported by a vibrant backbone of lemongrass and lavender and stone fruit. The sweetness is distinctly fruit-forward, reminiscent of ripe stone fruit and berries, balancing the sparkling malic acidity.
About Jaén, Cajamarca
La Cascarilla sits in the mountains above Jaén, one of Cajamarca’s coffee hubs. At 1,950 msnm the diurnal swing and Andean soils give washed Geisha citrus, lemongrass, lavender, caramel, and stone fruit.
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