Marcos Herrera, Peru
Marcos Herrera, Peru
Marcos Herrera’s Geisha comes from Rodriguez Tafur in Lonya Grande, Peru. Grown at 1,660–1,700 masl, this nano-lot is built on slow cherry maturation and careful picking. Mamaruntu was recognised in the 2024 Peru Cup of Excellence, placing 14th with a Geisha natural.
Processed as a controlled anaerobic natural, with 72 hours fermentation in cherry and slow drying over 30 days.
In the cup, expect florals, creamy texture, and blueberry sweetness. Structured and clean, with clarity over heavy fermentation.
Origin Amazonas, Peru
Grown in Rodriguez Tafur, a village in Lonya Grande in Peru’s Amazonas region. Sitting around 1,660–1,700 MASL, the elevation and cooler conditions allow the cherries to mature slowly, helping build sweetness and clarity in the cup.
Producer Marcos Herrera
Marcos Herrera Bustamante runs Mamaruntu, a small 2.5 hectare family farm, alongside his wife Kari and their son Marko Aurelio.
Variety Geisha
Geisha is known for its delicate aromatics and floral character, particularly when grown at higher elevations. Here it brings plenty of clarity and florals, balanced by the sweetness and texture from the natural process.
Process Anaerobic Natural
Only fully ripe cherries are selected before being washed and fermented whole in sealed containers for around 72 hours. The cherries are then slowly dried in solar dryers for roughly 30 days, finishing at around 10.5–11% moisture.
Notes Floral, Blueberry, Light Cream
A clean and structured natural with floral sweetness, loads of blueberry and a soft, creamy texture. The processing adds sweetness without pushing the cup into a heavy fermented style.
