Peru Uchubamba

Great news for fans of light, tea-like coffees! For the fourth year in a row, we are continuing our partnership with Peruvian importer Cultivar to bring you beans from the Uchubamba valley. This lot perfectly showcases how amazing high-jungle coffee tastes when three neighboring families join forces.

Honey sweetness and hazelnut notes in every cup

Peru Uchubamba will captivate you with its lightness, balanced acidity, and a body reminiscent of sweet herbal tea. The flavor spectrum expands wonderfully based on your brew method:

• On filter: A juicy and vibrant cup dominated by blossom honey, nectarine, and plum notes with a delicate hazelnut finish.

• As espresso: Brings out brighter apricot and nectarine acidity balanced by green tea and velvety nougat notes.

Neighborhood collaboration from the edge of the high jungle

The Uchubamba valley is located in Peru's Masma district, right on the border of the high jungle. The local microclimate, characterized by significant day-and-night temperature swings, creates ideal conditions for coffee cherries to mature slowly:

• Family tradition: Charlie Palacios, together with his wife Emma and their children, who also grow passion fruit and peaches to diversify their living.

• Micro-lot under 1 hectare: Together with neighbors Ivan Gonzales and Hector Orihuela, they farm less than one hectare of land with a strict focus on cup quality.

Classic washed processing of Catuai & Caturra

Combining these popular varieties with careful processing ensures high clarity and a clean cup profile:

1. Concrete tank fermentation: After hand-picking and depulping, cherries ferment for 36 hours in concrete tanks to loosen the pulp.

2. Washing and drying: The beans are thoroughly washed with clean water and carefully dried to perfection.