One hectare of Yellow Gesha

Yellow Gesha is the name producers in Peru use for Gesha trees whose cherries ripen yellow instead of red. Dwight planted one hectare of it at Finca Nueva Alianza in 2020, and the first coffee left the farm about three years later. Only a few sacks are produced each year, shared between a handful of roasters. As with other yellow-fruited Gesha in Peru, it has not yet been confirmed as Gesha by genetic testing.

In November 2025 a Yellow Gesha lot from the farm, entered as Geisha Amarilla, placed fifth at Cup of Excellence Peru with 89.86 points. The coffee in this bag comes from the same farm and harvest, though not from the competition lot itself, which was sold at auction.

The farm and the producer

Finca Nueva Alianza lies in the Santa Teresa district of La Convención, on the Vilcanota river below Machu Picchu. It covers 30 hectares, 8 of them in coffee, grown on terraces at 1,800 to 1,950 metres under avocado, banana and citrus shade. Dwight, the third generation of his family on the farm, planted his first Gesha in 2015 and won Cup of Excellence Peru with a washed Gesha in both 2018 and 2021, the first producer to win it twice.

The yellow cherries are picked by hand, rested for 24 hours and floated, then pulped and dry fermented for 36 hours. Drying takes about 20 days on raised beds in the shade, until the beans reach around 10% moisture.

Yellow Gesha or Red Gesha?

Both come from the same farm and the same processing, so the trees make the difference. The yellow is lighter and higher toned, with jasmine, lilac, peach and bright citrus over a honeyed finish. The Red Gesha is rounder and fuller, with floral tea and stone fruit. If you like a coffee that drinks almost like tea, start with the yellow.

Brewing it

Piritu’s V60 recipe is 14 g of coffee to 250 g of water at 91 °C, ground fine. Bloom with 45 g for 30 to 40 seconds, pour up to 155 g by around 1:10, then to 250 g, aiming for a total of 2:30 to 3:00. A delicate, floral coffee like this shows the water you brew with more than most. If your tap water is hard, filtering it with a jug such as the ZeroWater 1.7 l Water Filtration Jug and then adding a mineral concentrate gives you a clean base that tastes the same every time.

About Piritu Coffee

Piritu Coffee is run by Giovanni Lindblom and Lara in Oslo. What began as a small roaster on their kitchen counter is now a roastery that buys all of its current coffees directly from Dwight Aguilar Masias. They roast in small batches, light and for filter, and give each lot its own roast profile.

Coffee details