Peru Finca Quellouno & Peru El Triunfo
Peru Finca Quellouno
Tasting Notes: Black Currant, Tart Green Apple, & Subtle Citrus Acidity
This micro-lot came from the Peruvian Saxasara Valley, Santa Teresa, La Convention Cusco. The farm, Quellouno, is owned and farmed by Marco Candia and Aide Palomino and their careful attention to the growing process really shines through.
Elevation: 2350 - 2450m
Variety: Red Bourbon
Picked at peak ripeness, the fruit of this coffee produces high quality beans with wonderfully complex flavors. Our roaster Dylan loved roasting this coffee. He said, “when coffee grows in higher altitudes, the bean is more dense and has longer to grow and mature, bringing out more complex sugars and flavors.” When we cupped this coffee we loved the green apple notes and the palatable acidity reminiscent of a mandarin orange. The notes of black currant created perfect balance in the body of the coffee. Check it out here.
Peru Finca El Triunfo
Tasting Notes: Tropical Fruit, Cane Sugar, Papaya, & Mango
Our second Peruvian micro-lot comes from the farm, El Triunfo, nestled in the slopes of the Vilcanota valley. The name “El Triunfo” meaning “The triumph” shows our farmer, Mesias Ibarra Munoz’s dedication to the farm’s quality and integrity.
Elevation: 1900 - 2100m
Variety: Red and Yellow Bourbon, Typica, Red and Yellow Caturra, Catimor
Process: Washed, 24-36 hr dry ferment, patio dried
This coffee grows in the ideal micro-climate, just where the sun hits first every morning in the valley, alongside passionfruit, hot peppers, and avocados. This coffee has vibrant notes of tropical fruit with cane sugar sweetness. Some tasters even said like Fruit Loop Cereal! The notes of papaya and mango lend a very pleasing acidity to the mouthfeel of this coffee. Check it out here.