Dwight Aguilar Masias and Finca Nueva Alianza

Finca Nueva Alianza is in the Santa Teresa district of La Convención, on the Vilcanota river downstream from Machu Picchu. Dwight is the third generation of his family to grow coffee there. The farm covers 30 hectares, 8 of them planted with coffee on terraces between 1,800 and 1,950 metres, much of it shaded by avocado, banana and citrus trees. Specialty varieties came in from 2010, and Gesha and Pacamara were planted in 2015.

The Gesha paid off quickly. Dwight won Cup of Excellence Peru in 2018 with a washed Gesha that scored 91.08, and again in 2021 with another washed Gesha at 90.20, which made him the first two-time winner of Peru’s competition.

How the lot is processed

Ripe cherries are picked by hand and rested for 24 hours, then floated to take out underripe and damaged fruit. After pulping, the coffee ferments dry for 36 hours before it is washed and laid out on raised beds in the shade for about 20 days, until the beans are down to around 10% moisture.

Red Gesha or Yellow Gesha?

Dwight grows both on the same farm, at the same altitude, and processes them the same way, so the difference in the cup comes from the trees themselves. The red is the rounder and fuller of the two, with floral tea, stone fruit and a long honey finish. The Yellow Gesha is lighter and higher toned, with jasmine and peach. Brewing them side by side is an easy way to taste how much two colour forms of the same variety can differ.

Brewing it

Piritu brews its Geshas on a V60 with 14 g of coffee to 250 g of water at 91 °C, ground fine. Bloom with 45 g of water for 30 to 40 seconds, pour up to 155 g by around 1:10, then on to 250 g, for a total brew time of 2:30 to 3:00. The water is cooler than many light roast recipes call for, so try the recipe as written before adjusting. With pour targets this exact, a scale with a built in timer such as the BOOKOO Themis Mini makes it easy to repeat.

About Piritu Coffee

Piritu Coffee is a small roastery in Oslo run by Giovanni Lindblom and Lara, who started out with a small roaster on their kitchen counter. All of their current coffees come from Dwight’s farm and are bought directly from him. Each lot is roasted light for filter, in small batches and with its own roast profile.

Coffee details