producers

Edith and Ivan Meza, who run Finca Tasta in the heart of Peru’s central forest, embody excellence and sustainability. Inherited from their mother, the farm is a model of responsible agriculture in a region rich in biodiversity. In addition to producing exceptional coffee, they grow foods like plantains and tomatoes while preserving nine of the twenty-three hectares to protect local wildlife. Their dedication to the community and their coffee workshops reinforce their role as leaders in specialty coffee.

process

At Finca Tasta, quality is paramount. This washed coffee stands out for its freshness and large beans, 70% of which are larger than screen 16. The Meza siblings grow two iconic cultivars: Caturra and Catuaí. Caturra, a Bourbon mutation discovered in Brazil in 1937, and Catuaí, a Bourbon-Typica hybrid from the 1940s, offer excellent quality potential and high yields thanks to their planting density.

profile

This washed Caturra-Catuaí coffee from Peru reveals a dynamic and refined taste profile. The first notes burst with liveliness with lime and lemongrass, followed by delicate touches of cherry and apricot. A subtle depth of black tea is added, while nectarine and orange bring sweet and juicy accents. A perfect harmony that makes each sip a vibrant and balanced experience.