This incredible coffee is the result of one of our buying policies: We order at least one sack of any coffee we taste that scores over 88 points. This one got our attention on the cupping table as a complex yet full-bodied Gesha with that profile we love from Peru, a marriage of silky milk chocolate and white florals. Additional notes of honeyed biscuit layer with hazelnut praline and sweet ripe raspberry make it a complete delight! It's also an example of beautiful coffee coming from an environmentally conscious farm. We've been keen to work with Mark at Khipu Importing for a while now, as his approach to sourcing is refreshingly direct and intentional. He regularly visits and works with small impact-focused individual farmers (like Roiber Becerra) as well as small cooperatives. A little more about the farmer from Khipu: Roiber Becerra is a young, up-and-coming coffee producer working near the village of Nuevo Belen in Utcubamba, Peru. Roiber focuses on the quality of his farm, the soil, and the pre- and post-harvest techniques that lead to the best coffee he can produce. He is currently installing an agroforestry system across his farm and dedicating much of his land to cultivating Gesha. The fermentation for Roiber's coffee is done according to the weather – if it’s a little rainy, fermentation takes 75-76 hours, and if it’s sunny 68-72 hours. This first step is done in timbos (plastic tubs) sealed without oxygen. After fermentation, the cherries are taken to solar dryers where they dry for a minimum of 30 days. During this period they are constantly monitored and moved to different levels within the solar dryer according to moisture levels. The coffee finishes drying once a 11-11.5% moisture level is reached. Roiber and his family want roasters and coffee drinkers to taste the intricacies of their craft and the dedication they have to every aspect of coffee production. They plan to grow their farm, and especially their volumes of Gesha, in the coming years. Elevation: 1900 Meters above Sea Level Varietal: Gesha Cup score: 90 Price paid per kg: £25 Process: Anaerobic Natural
Whole Bean, Ground for Espresso (fine), Ground for Aeropress (medium fine), Ground for Filter (medium coarse), Ground for Cafetière (coarse)