Hailing from the high altitude Carmenpata farm at 2050 m.a.s.l. in Mesapata, Cusco, producer Wilson Mamani Contreras and his wife specialise in cultivating this geisha variety with meticulous care. Despite the farm"s remote location requiring an eight hour journey involving a two hour hike the couple maintains their two hectare plot with immense passion and organisation. This particular lot, harvested in September 2025, underwent a 72 hour natural process followed by a patient 24 day slow drying period on shaded raised beds to ensure peak quality. This dedication to excellence shines through in every bean, reflecting the unique terroir of the Yanatile region. Such precision in processing suggests a complex cup profile that honours the hard work required to harvest in such a challenging landscape.