Peru Geisha

A rare GR1-grade Geisha from Gracias a Dios, Amazonas, Peru—this coffee is a vibrant, elegant cup with notes of a clean citrus bloom lifts from the cup, touched with grapefruit zest. Warm sips unfold into soft jasmine, it transforms—lemongrass whispers through notes of ripe peach, all trailing into a lingering finish of sugarcane sweetness. With hints of elegant bergamot and green grape.

Celebrate your graduate’s triumph with Peru Geisha — the ultimate gift of luxury for the coffee lover in your life!  A perfect blend of achievement and indulgence in every cup!

“By leveraging our direct trade relationships with coffee producers, we’re able to deliver incredible value, despite prices rising worldwide. “I’m excited to roast our first-ever Geisha coffee in a larger bag, ideal for sharing with family and friends this graduation season." - Mike Perry  CFO of Klatch Coffee Inc.

Since 2016, the Carranza Montenegro family has been motivated by the initiative to continue rescuing damaged soils and giving them meaning through agriculture. He started a farm of only the Geisha variety GR1 grade. This farm is located in the hamlet of Gracias a Dios, District of Lonya Grande in the department of Amazonas- Peru.

We are a Peruvian family business producing and exporting specialty coffees for the international markets. Our core values are: respecting the environment, the equity and transparency. ALL COFFEE PERU SAC is located in the Amazonian Andes of Peru, where the coffees are grown at an altitude of 1500 to 1900 meters above sea leve. Some says that the clouds caress our coffee plantations, producing the best fine coffee in cups for the most demanding markets of the world.

Peru holds immense potential as a producer of high-quality coffee. It is the world’s largest exporter of organic Arabica, and thanks to its high altitudes and fertile soils, its smallholder farmers produce some exceptional specialty coffees.

Coffee was introduced to Peru in the 1700s, but for more than a century, it remained a crop mostly consumed locally. It wasn’t until the late 1800s that Peruvian coffee began to reach international markets. This shift was largely driven by a coffee leaf rust outbreak in Indonesia—then a major supplier to European markets. With their usual sources disrupted, European buyers turned to Peru, which offered ideal growing conditions and untapped potential.

From the late 1800s until the outbreak of World War I, European interests—particularly the British—invested heavily in coffee production across Peru. However, the impact of the two World Wars weakened colonial powers and shifted global political perspectives. Many European landowners abandoned their holdings, and the Peruvian government stepped in, repurchasing around two million hectares of land once granted to foreign investors. These lands were then redistributed to thousands of local farmers, many of whom began cultivating coffee on their newly acquired plots.

Today, coffee production in Peru is dominated by small-scale growers. Most farmers process their coffee on-site using traditional Fully Washed methods: cherries are pulped, fermented, and then sun-dried on raised beds or drying sheds. Innovations such as drying greenhouses and parabolic beds are becoming more widespread as producers aim for higher quality in the specialty coffee market.

After processing, farmers typically sell their coffee in parchment form to cooperatives. Those who are not cooperative members often rely on middlemen to bring their coffee to market. Due to the remote locations and small scale of many farms, these intermediaries—or coops—are essential to the supply chain. While cooperative membership offers better protection and improved income, only about 15–25% of Peru’s smallholder farmers are currently part of one.