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Peru Finca San Antonio, Washed

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Jasmine, peach and lemon

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COFFEE PROFILE

This clean and balanced filter is a perfect representation of our special reserve coffees. Don’t miss out on this beautiful floral and fresh Geisha from Peru.

TASTES LIKE Jasmine, peach and lemon
ROAST Filter

SOURCING

Producer Ubaldina Ginchu Aguirre and her husband manage three hectares of land dedicated to coffee cultivation at Finca San Antonio, located in the upper Cedruyoc sector of the Yanatile District of Peru. This lot is one of many that exist on the farm in Cedruyoc, which was divided and shared amongst many talented producers so they could have access to coffee growing land.

Ubaldina’s husband is a horticulturalist and understands the technical applications to agriculture. As two young producers, they instil in their family of four the value of putting in effort and dedication in order to achieve a goal. As a result of their work, Finca San Antonio has been represented in many Cup of Excellence competitions and always ranks in the top twenty of the best coffees in Peru.  

We have been working with Ubaldina and her husband since 2021 – we are proud to not only share their amazing coffees, but also to support the exporting company who represents them, Valencia, as they work with coffee producers like Ubaldina to build a better and more sustainable world in coffee.


PRODUCER Ubaldina Ginchu Aguirre
REGION Cedruyoc, Yanatile, Cusco
VARIETAL Geisha
PROCESS Washed
ALTITUDE 1870 masl
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Origin

Cedruyoc, Yanatile, Cusco, Peru

Peru is known for its rich cultural history, incredible landscapes and world heritage sights. However, it is quickly becoming renowned for its cultivation of quality coffee, characterised by rich soils, microclimates and unique expressions of well-known varieties. 

The region of Cusco, located in the country’s south, has 53,580 coffee growing hectares producing just over 30,000 tonnes of coffee per year. There are many outstanding co-operatives and organisations that are responsible for this amount of coffee being produced in Cusco, as well as its growing popularity in the specialty coffee market. Coffees from Cusco have won many national and international awards, and a lot of the Cup of Excellence winners in Peru are from the region.

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 7-20 days after roast
Brew Parameters Dose 20g in a V60 and add 300g of water in 5 pours of 60g between 90-92 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 2:30 and 3:00
Best Freeze Date 7-12 days after roast
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