When rust devastated Franco's plantation in 1916, he made a bold call: introduce the Geisha variety on the advice of an agricultural engineer. It proved transformative. La Lúcuma has since earned recognition across regional and national competitions, and this Geisha Inca — grown at 1,850–1,900 masl in the highlands of San Ignacio — stands as the clearest expression of what that decision made possible.

Harvesting is meticulous. Pickers are trained to select only fully ripe cherries, with a strict daily limit of 3 cans per harvester to prevent unripe or overripe fruit from making the cut. Cherries are pulped and dry-fermented in sealed tanks for 36 hours — building natural sweetness and complexity — before a thorough wash removes all remaining mucilage. The beans are then dried on parabolic beds in uniform layers, turned continuously to ensure even dehydration, and rested on wooden pallets until moisture settles at 11–12%.

This is a stunning high cup score washed Geisha scoring 88 points. Tasting notes are complex and include peach, jasmine and milk chocolate.

Tasting Notes: Peach | Jasmine | Milk Chocolate
Processing Method: 36 hour fermented washed
Varietal: Geisha
Importer: Chacra