December's Roast: Finca Mesaptata, Cusco - G1 Bourbon

Finca Mesapata; Calca, Cusco. Peru.

This coffee is produced by Gregoria Miranda, of Finca Mesapata situated in lofty Yanatile, Calca. Gregoria focuses on organically growing and cultivating the Red Bourbon varietal. The farm’s name which translates to 'table legs', comes from trees on the farm that produce fruit that look like the legs of a traditional Peruvian table.

2000 meters above sea level.

The space of their land is perfect for growing their coffee trees as the high altitude of 2000 MASL and cool/warm climate allows for gradual ripening and fruitful harvests. The altitude also helps minimise pests and disease, which allows Gregoria to plant Bourbon varietals which have an enormous potential for high-quality profiles.

Washed, Red Bourbon

Cherries are handpicked selectively, only when fully ripe then carefully hand sorted. The cherries are then pulped and undergo anaerobic fermentation for 36 hours. Coffee is then washed and laid out to dry on covered raised beds for 15-20 days.

Green Apple, Caramel, Milk Chocolate and Grape