M17 – Peru {Gesha - Bioreactor Natural Must}

Roaster: Module
Origin: Cajamarca, Peru
Producer: Simon Brown
Varietal: Gesha
Process: Bioreactor Natural Must
Altitude: 1,950 masl
Profile: Ripe apricot · Ginger snap · Elderflower
Format: 200 g (Limited Edition – 250 units)
Roast: Very Light (Filter)
Ideal for: Filter

Why we like it: Its experimental processing in a bioreactor with must, which produces an elegant and highly unconventional profile, with spiced and floral notes that are unusual for a Gesha.

Who should buy it: Ideal for those looking for an experimental and refined Gesha, with an extraordinary spicy and floral character.

This natural-process Gesha from Simon Brown in Peru, fermented in a bioreactor with must, is grown at 1,950 masl and features an elegant, high-intervention profile with notes of ripe apricot, a ginger biscuit aroma, and a delicate elderflower finish.

Based in the Cajamarca region of northern Peru, Simon Brown works closely with smallholder farmers in high-altitude growing areas known for their clean and expressive coffees. His approach focuses on long-term relationships, selective harvesting, and meticulous processing, aiming to bring structure and clarity to every lot without over-processing the cup. The region's cooler climate and distinct altitude variations contribute to slow cherry development, resulting in coffees with layered sweetness, vibrant acidity, and a clearly refined profile.

We are a deliberately small and intensely dedicated team of specialists in the modern roasting of renowned lots. We roast with a meticulous level of precision and consistency to continuously push boundaries and produce unique taste profiles.

Every coffee is part of our continual exploration of flavor, each release building on the previous in the series. Once a release sells out, it paves the way for the next, making every box an individual experience.