Heavenly Hummingbird – Peru Gesha Natural – Single Origin Coffee Beans
Jammy red grape, fresh cherry, caramel and mild spice with tangy acidity.
A beautifully expressive Peru Gesha coffee, freshly roasted in Melbourne. Bursting with juicy red fruit, rich sweetness and a delicate spiced finish, this high-altitude single origin is a special experience for filter and espresso lovers.
Heavenly Hummingbird is a vibrant natural process Gesha from Finca Las Tres Aguas in Cajamarca, Peru. Grown by Pintado Huamán Milquiades at 1,700 metres above sea level, this carefully produced microlot delivers jammy red grape, fresh cherry, smooth caramel and subtle spice, balanced by tangy acidity and beautiful sweetness.
Limited release Peru Gesha natural coffee beans — once it’s gone, it’s gone.
Sourced from the San Ignacio region of Cajamarca, this coffee reflects the dedication of a small-scale producer working in Peru’s mountainous northern highlands. The farm’s elevation and microclimate provide excellent conditions for specialty coffee, while selective harvesting and careful processing help preserve the distinctive character of the Gesha variety.
This lot undergoes a natural process, with ripe coffee cherries carefully hand-selected before fermentation and approximately 15 days of controlled drying in protected drying areas. This careful processing helps develop the coffee’s fruit-forward character, sweetness and complexity.
This Peru Gesha single origin coffee is ideal for both filter and espresso brewing.
Expect a juicy, expressive cup led by jammy red grape and fresh cherry, layered with caramel sweetness, gentle spice and lively tangy acidity. Bright and aromatic as filter, with a richer fruit sweetness and smooth caramel character as espresso.
Taste Profile
A beautifully sweet and fruit-forward Gesha with jammy red grape, fresh cherry, smooth caramel and delicate spice.
- Jammy Red Grape
- Fresh Cherry
- Caramel
- Mild Spice
Roast Options
Filter Roast → Highlights juicy red grape, fresh cherry, lively acidity and delicate sweetness.
Espresso Roast → Richer fruit sweetness with smooth caramel, gentle spice and a vibrant, balanced finish.
Story & Origin
Heavenly Hummingbird comes from Finca Las Tres Aguas, a high-altitude coffee farm in the San Ignacio region of Cajamarca, northern Peru. The farm is owned and operated by Pintado Huamán Milquiades, a dedicated producer whose work combines careful coffee cultivation, environmental stewardship and a strong commitment to family and community.
Situated at 1,700 metres above sea level, Finca Las Tres Aguas benefits from a favourable microclimate for producing specialty coffee. The surrounding Andean highlands offer conditions that support the development of distinctive flavours and complexity in the cup.
Pintado takes a hands-on approach throughout the harvest and processing cycle. Coffee cherries are selectively hand-picked at optimal ripeness and carefully fermented and dried. Drying takes around 15 days in specialised drying modules, beneath protective roofing or on the pampillo. Once dried, the coffee is carefully bagged to protect it from moisture and preserve its quality.
Sustainability is an important part of life at Finca Las Tres Aguas. Pintado uses mechanical weeding methods, maintains living barriers along slopes to reduce erosion and incorporates organic materials such as compost and goat guano to enrich the soil. These practices help protect the land and support healthy coffee cultivation.
The farm is also at the heart of Pintado’s family and community life, hosting celebrations and local traditions. His long-term ambition is to provide his children with greater educational opportunities while continuing to develop the farm and maintain the family’s connection to the land.
This coffee features the highly regarded Gesha variety, descended from Ethiopian coffee genetics and celebrated in specialty coffee for its potential to produce expressive, complex and distinctive cups. Combined with Pintado’s careful processing, this Peruvian Gesha delivers a memorable profile of red fruit, caramel sweetness and gentle spice.
Brewing Suggestions
Filter: V60, batch brew or Aeropress — expect jammy red grape, fresh cherry, lively acidity and a sweet, clean finish.
Espresso: Espresso, stovetop or milk-based — juicy red fruit, smooth caramel sweetness and a delicate spiced finish. Particularly expressive when enjoyed black.
Coffee Details
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Origin: San Ignacio, Cajamarca, Peru
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Producer: Pintado Huamán Milquiades
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Farm: Finca Las Tres Aguas
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Locality: Ihuamaca
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Variety: Gesha
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Process: Natural
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Altitude: 1,700 MASL
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Harvest: May–October
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Type: Single Farm Microlot
Brew Tips & Ratios
General: Brew ratio 1:16–1:18.
Lower temperature = brighter red fruit and greater clarity.
Higher temperature = fuller body, caramel sweetness and greater intensity.
V60 (16g dose)
16g coffee → 256g water at 94–96°C
Bloom 40g for 30 seconds, pour to 150g by 1:00, finish by 1:45–2:00.
Drawdown ~2:30–2:45.
Espresso (1:1.8–2.0)
20–23g dose → 36–44g yield in 26–31 seconds.
French Press
16g coffee (medium-coarse) → 240g water
Add water, stir gently and steep for 4–5 minutes. Break the crust and skim off the floating grounds.
Press the plunger halfway, then let it sit until 9 minutes total brew time.
Pour slowly into cups, leaving the coffee bed undisturbed.
Freshly roasted in Brooklyn, Melbourne with fast local delivery to Williamstown, Newport, Spotswood, Altona, Sunshine, Footscray and Yarraville.
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