This exciting coffee from the Junin region of Peru is full of guava and dried mango notes with a lemon zest hit to finish it off. We couldn’t be more thrilled to start this relationship with Edith Meza Sagarvinaga and Finca Tasta.
Producer EDITH MEZA SAGARVINAGA
Variety CATURRA, PACAMARA
Altitude 1400-1600 MASL
Anette was recently on the Peruvian Cup of Excellence jury, and she thought this was one of the jammiest, brightest and most fun coffees in the competition. The lot just missed out on going through to auction by 0.12 points, but thankfully she was able to meet with Edith Meza Sagarvinaga and agreed to buy it directly from her instead. Edith and her brother Ivan run their farm with a ton of enthusiasm for experimentation and exploration of new techniques, some of which has resulted in this coffee that we’re sharing with you. A mix of Caturra and Pacamara, where the Pacamara is a natural process, and the Caturra is an anaerobic process. Unusual in every way, this coffee defies what we have usually thought Peruvian coffee could be, and we couldn’t be more excited to start this relationship with Edith and Finca Tasta.