This coffee has a complexity and unique character that we’ve come to expect from high quality lots from this region. Notes like quince, candied citrus and an elegant florality are backed up with a rich, brown sugar sweetness.

CULTIVAR: Caturra & Bourbon
LOCATION: La Palma, Chirinos, Cajamarca

Jaime and his family’s farm covers 2-3 hectares of land in La Palma, a lush green area which borders with the Montaña forest reserve. This area has amazing soil with lots of organic matter and a great microclimate which results in a unique regional profile that we fell in love with. The high altitude also means that the cherry fermentation times are quite long which adds fruit flavour and complexity.

This is the second lot we bought through auction at the Chrinos quality competition in Peru. It didn’t achieve the price which it was expected to outside of the auction, so we offered Jaime a premium which brought the price in line with what would normally be achievable for a lot of this quality. The unfortunate reality of many quality competitions like this one are that the exorbitant prices which the top lots may achieve can give some producers unrealistic expectations, whilst some other lots often receive less than their market value which can be incredibly demotivating for the producers.

Jaime Cotrina, Chirinos Competition Lot

Roast, taste, repeat - tireless in the pursuit of coffees with exceptional character.

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This elegant and super juicy coffee has vibrant notes of pink grapefruit, balanced with a florality like elderflowers and a sweetness reminiscent of sugarcane.

CULTIVAR: Pink Bourbon
LOCATION: Finca Eucaliptos, Pitalito, Huila

Finca Eucaliptos, which takes its name from the fragrant trees planted around the farm, is home to Andrea Cortes and her parents Edgar and Luz. Andrea learned how to process coffee from her father, who was more focussed on traditional methods. Through concentrating on specialty coffee she has been able to increase the quality of the family farm’s production and has created a more profitable and sustainable business model.

Working together with her father, Andrea employs more experimental processing techniques than most producers in Pitalito. The fermentation protocols which they have designed, vary depending on the variety and the environmental conditions during processing. Only the fully ripe cherries are selectively harvested and rested in sealed bags for 24 hours before being de-pulped. The coffee is then put back into bags and fermented for an average of 60 hours. After fermentation has loosened the sticky mucilage, the coffee is washed and then dried over 18 days on covered parabolic patios.

Andrea Cortes Pink Bourbon

This incredible coffee has a flavour profile more akin to Ethiopia than Peru. Loads of complexity and brimming with stone fruit flavours like apricot and peach with floral notes of jasmine and honeysuckle.

CULTIVAR: Bourbon
LOCATION: Santa Yamilet, Alto Inambari, Puno

This outstanding coffee won 1st place in the 2020 Atipanaku quality competition, open to producers across the country. The lot comes from Laura Nilva Paye, whose family run farm is situated in the Puno department in the south east.

Around half of their two hectare farm is planted with coffee and the rest is used to cultivate beans, pumpkins and rocoto, a very fiery pepper indigenous to Peru.

Santa Yamilet is named after the first daughter of Laura and her husband Genaro. The family have been growing coffee for seven years and have been focussed on specialty production since 2015, utilising organic production techniques and taking extra care over post-harvest processing.

Only fully ripe cherries are harvested and then depulped the same day. The coffee is then fermented, using their traditional method, for between 20-24 hours depending on the environmental conditions. After fermentation, the coffee is washed and then dried under shade for 14-18 days.

Peru Laura Nilva Paye

This is a shining example of a carbonic maceration; clean and fruit forward without the funkiness you get from some. Loaded with forest fruits, raspberry and white grape juice.

CULTIVAR: Typica
PREPARATION: Carbonic Maceration, Washed
LOCATION: Finca la Senda, Acatenango

Comprised of Typica picked from Chualax, the farm which belongs to Maria Eugenia, Arnoldo’s wife. The whole cherries underwent a carbonic maceration for 4 days before being pulped and then macerated for a further 10-14 days, closely monitoring and controlling the pH and temperature. 

The Finca extends from the borders of the village up to mount Balàm, the hill of the Jaguar in native language and coffee is planted on the mountain side across roughly 27 acres, between 1,550 and 1,970 meters, allowing nature to take its own course at higher altitudes, respecting the unique biosphere. Good nutrition, volcanic soil (the “Volcan de Fuego” sits about 15 km from the farm) and a supportive climate provide for an ideal terroir, as confirmed by the consistent results of local farms at the Cup of Excellence competiton. In fact, La Senda placed 16th in the 2020 Cup of Excellence with some of this lot and we expect to see many more achievements in the coming years.

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4.6

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🇬🇧 United Kingdom

Coffee items

Andrea Cortes Pink Bourbon

Guatemala Arnoldo Pérez

Jaime Cotrina, Chirinos Competition Lot

Peru Laura Nilva Paye

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