peru coffee - mendosayoc

producer

The Ermitaño Huillca Quispe farm covers 1.5 hectares and is located in the Mendosayoc community, in the Yanatile valley, north of the city of Cusco. The vast majority of Ermitaño's coffee is Typica, which, even in Peru, one of the last bastions in the Americas for this variety, is fairly rare to find. In addition to coffee, Ermitaño also grows citrus, cherimoya and granadilla (a type of passion fruit). As a small-scale farmer, Ermitaño himself manages all aspects of processing, pulping, fermentation and drying on raised, shaded beds on his own property.

process

The "traditional washed" treatment process is a classic method that reveals the purity and liveliness of the coffee beans. After the ripe cherries have been meticulously harvested, they are pulped to release the beans, still coated in mucilage. This is followed by 12 to 72 hours of natural fermentation, during which the mucilage slowly dissolves, giving way to a meticulous washing with water to clean the beans. The beans are then spread out in the sun, drying gently on patios or raised beds, before being carefully stored. This process gives the coffee a clear, balanced profile, where acidity and fruity notes are sublimated.

profile

The southern region of the country is known for its ideal climatic conditions and offers cultivars such as Caturra, Typica and Bourbon. This batch, composed of both Caturra and Typica, reflects the high quality often expected from this region of Peru.

Mendosayoc is no exception. This vibrant coffee is excellent as a pour over or even an espresso. First, you'll find immediate notes of citrus, such as lemon and lime, as well as a splash of stone fruits like peach and nectarine. Then, after the fruit has impregnated your palate, you'll savor the sweetness of vanilla, and for the grand finale, a delicate note of black tea unveils itself to offer an utterly sublime cup.