Drip It Like It’s Hot – Peru – Geisha

Name: Drip It Like It’s Hot – Peru – Geisha
Brand: Ginger Monkey
Availability: InStock

Peach Lemonade · Green Tea

Citrus Fruity Tea-like

£105.00/kg

£21.00 for 200 g · about £1.89 for an 18 g espresso dose

Price observed 5 Nov 2026. This is the bag, not the basket: delivery is not included.

Delivery cost not stated by the roaster

Traced to a farmFarm named

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How it sits among coffee from Peru

How often roasters use each flavour family to describe coffee from Peru: 276 of 420 carry notes. The dashed outline is the whole catalogue. These are the roasters’ own words, grouped — not our tasting, and not a measurement.

Ginger Monkey describe this coffee as fruity, citrus, tea-like. The filled shape is how often roasters use each family across coffee from Peru; the rings on the rim are this coffee’s own.

tea-like is unusual here — 5% of coffee from Peru are described that way.

The roasters’ own words, grouped — not our tasting, and not a measurement. We have not tasted this coffee. All Peru coffees

What the roaster says about where it came from

Country

Peru

Farm or estate

Torreblanca.

Process

anaerobic

Variety

Catuai, Gesha, Sidra

Altitude

1800 to 1900 m

Not stated

region, producer, harvest, lot, importer, price paid to the producer

We report what the roaster publishes and we have not checked any of it independently. A fact nobody publishes is not a fault of the coffee: almost no roaster in the UK states an importer or the price paid to the producer.

Where each fact came from

Variety

“The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai, and a newer experimental varietal, Sidra, which has had its first harvest in 2025.” the roaster’s page (opens in a new tab)

Farm

“Finca La Trinidad is located in the province of Calca, in the district of Yanatile, in the small town of Torreblanca. The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai, and a newer experimental varietal, Sidra, which has had its first harvest in 2025.” the roaster’s page (opens in a new tab)

Processing

“Alexander and his family use a natural anaerobic fermentation method, where the coffee cherries are placed in sealed tanks and left to ferment for 6 days at a starting Brix level of 19.” the roaster’s page (opens in a new tab)

A further 5 facts on this page were read from part of the shop page that holds no sentence — a menu or a product grid — so there is nothing to quote for them.

Taken from the roaster’s own pages, and nothing here has been verified by us or by an independent body. What we store is a passage of page text cut around the fact, so one shown with an ellipsis is a passage we cannot see the start or the end of; only the fully quoted ones are complete sentences.