Finca Otocani, Peru, Anaerobic Washed
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
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- Unit price
- per
Caramel, apple and orange
new in
COFFEE PROFILE
This Anaerobic Washed lot of Typica and Bourbon is characterised by malic and citric notes, with flavours of apple, orange and the sweetness of caramel.
| TASTES LIKE | Caramel, apple and orange |
| ROAST | Espresso |
Story
The Lizaraso family has been cultivating coffee for over 50 years at Finca Otocani, a 4-hectare farm in the lush Challabamba subregion of Paucartambo, Cusco, Peru. Located at an elevation of 2,100 meters above sea level, the farm enjoys ideal conditions for producing high-quality coffee.
Over the years, the family has embraced innovation by renewing old coffee trees and introducing new varieties such as Geisha and Maragogype, alongside traditional Bourbon and Typica plants. This blend of tradition and experimentation reflects their commitment to excellence in coffee production.
During harvest season, the entire Lizaraso family—around 35 to 40 members—works together to pick, transport, and maintain the land. They carefully handpick ripe, red cherries, which are then processed on the farm. The cherries undergo floating to remove any underripe or defective ones, followed by pulping and fermentation for about 16 hours. After being washed in clean water, the parchment is dried on covered wooden raised beds for around 18 days, with frequent hand raking to ensure even drying.
The Lizarasos' dedication to traditional methods, combined with their openness to innovation, has resulted in exceptional coffee that reflects the unique terroir of the Cusco region.
| PRODUCER | Lizaraso family |
| REGION | Paucartambo, Cusco |
| VARIETAL | Typica and Bourbon |
| PROCESS | Anaerobic Washed |
| ALTITUDE | 2100 masl |
Origin
Paucartambo, Cusco, Peru
Paucartambo, located in the Cusco region of Peru, has a long history of coffee cultivation but remained relatively unknown in the global specialty coffee scene until recently. Coffee was introduced in the early 1900s by European settlers and local farmers who recognized the area's ideal growing conditions. The high-altitude terrain, cool temperatures, and fertile volcanic soil make it perfect for high-quality Arabica coffee. Over time, smallholder farmers, many from Indigenous Quechua communities, developed expertise in traditional, organic farming methods.
For much of its history, Paucartambo coffee was sold as a commodity, blended with other Peruvian coffees. However, in the early 2000s, the specialty coffee movement began highlighting single-origin coffees from Cusco. Farmers started experimenting with improved processing methods like anaerobic fermentation and washed processing, enhancing cup profiles and showcasing the region’s potential. With increased training and market access, farmers began receiving higher prices for their coffee. Today, Paucartambo is known for its Typica, Bourbon, and Geisha varieties, with a focus on sustainability and direct trade. The region continues to refine its cultivation techniques, establishing itself as a rising star in the Peruvian specialty coffee industry.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20g in the portafilter to extract 40g in the cups in 25 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
