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Peru Finca La Quebrada, Washed

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$67.00
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$67.00
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Green tea, floral and stone fruit

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COFFEE PROFILE

Washed Geisha is sweet, floral and delicate – and this Peruvian lot is no exception. Throughout the brew, enjoy notes of ripe stone fruit, green tea and a pleasant floral aroma and finish. 

TASTES LIKE Green tea, floral and stone fruit
ROAST Filter

Story

Finca La Quebrada is located near the quaint town of Santa Teresa, in the Cusco department of Peru. At the heart of this family project are Marco and Ayde Palomino, diligently managing their coffee plantations that range from 1920 to 2040 meters above sea level. 

La Quebrada boasts two hectares of geisha and bourbon coffee; for 15 years, the Palomino family has been instrumental in developing not only their own coffee, but the coffee industry of the surrounding area. Their flavourful coffees sustain their own family and contribute to the community’s growth, enabling them to support and educate their small children. They proudly belong to the second generation of producers, a testament to their enduring impact. 

At La Quebrada, sustainability is a way of life. The plantations are adorned with native trees, including the pace and pisunay shrubs, which enrich the soil with their high nitrogen fixation. This natural cover also fosters diverse vegetation, ensuring ample moisture and delaying maturation, resulting in a richer coffee flavour. 

PRODUCER Marco and Ayde Palomino
REGION Cusco
VARIETAL Geisha
PROCESS Washed
ALTITUDE 1850 masl
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Origin

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.


The town of Santa Teresa is located only a few kilometres from World Heritage site, Machu Picchu. The rich history of the area – full of ruins, traditional agriculture and indigenous practices – combined with the incredible conditions for growing coffee, make it one of the most magical areas for coffee cultivation in South America. 


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 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew between 3:30 and 3:45
Best Freeze Date 7-12 days after roast
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