Dates, yellow plum and loquat define this sweet and complex coffee from Cusco. Caramel, almonds and milk chocolate emerge in the cup, supported by a round body and juicy acidity. A refined and balanced filter experience.
Diego Mestas grows coffee in Alto del Cedro, Cusco, at 1,800 meters above sea level. He is a member of Valle Inca, a cooperative of small producers committed to organic agriculture and direct trade. His 4-hectare farm is surrounded by native vegetation, fostering a healthy and biodiverse ecosystem. Diego grows traditional varieties such as Bourbon and Typica, focusing on quality at every step.
Harvesting is done by hand, carefully selecting only ripe cherries. With technical support and constant effort, Diego has gained recognition for producing some of the best high-altitude microlots in Peru.
Process
The ripe cherries are harvested by hand, then pulped and dry fermented for 36 hours. After fermentation, the coffee is washed with clean water and dried in the sun on raised beds for 12 to 18 days, depending on the climate. This careful Washed process results in a clean cup with natural sweetness and a well-defined fruity profile.
Soon we will have the recipe for this coffee ;)
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