TASTING NOTES 
Flavours of apricot, red apple, honey, Cara Cara + brown sugar.  Sweet, rich, juicy + clean.

ORIGIN
Yanatile, Calca, Cusco, Peru

HEIGHT

2000 MASL

VARIETAL

Red Bourbon

PROCESS
Washed 

PRODUCER
Benigno Rayme Grande 

ABOUT ME

This coffee is produced by Benigno Rayme Grande of Finca Mesapata situated in lofty Yanatile, Calca. Together with his wife Gregoria, Benigno focuses on organically growing and cultivating the Red Bourbon varietal on their four hectares of land at Finca Mesapata. The farm’s name which translates to 'table legs', comes from trees on the farm that produce fruit that look like the legs of a traditional Peruvian table.

Throughout their time together, Benigno and Gregoria have worked in agriculture, having inherited their green thumbs from their parents respectively. The space of their land is perfect for growing their coffee trees as the wonderfully high altitude of 2000 MASL and cool/warm climate allows for gradual ripening and fruitful harvests. The high altitude also helps minimise instances of pests and disease, which allows Benigno and Gregoria to plant Bourbon varietals which have an enormous potential for high-quality profiles. 

For this lot, cherries are handpicked selectively, only when fully ripe then carefully hand sorted. The cherries are then pulped and undergo anaerobic fermentation for 36 hours. Coffee is then washed to remove all remaining mucilage and laid out to dry on covered raised beds for 15-20 days until the desired moisture content is reduced close to 10.8%. After processing, parchment is loaded onto donkeys to be delivered to the nearest road access. Beans are stored in parchment until ready for export.

Benigno and Gregoria are members of the producer collective group Valleinca, headquartered just outside of Calca. They, as well as the other members of the collective (approximately now 300 in total), benefit from agronomic advice and training from Valleinca alongside pre-financing for various projects at the farm level. The founder and head of Valleinca Jose Prudencio Vargas Saez has a real, genuine desire to help farmers bring their coffee to the world for a price deserving of their hard work, remote and largely inaccessible environment and beans of exceptional quality.

We found this lot equally delicious using filter brew methods which result in a smooth, honeyed cup with malic acidity or as a sweet and crisp espresso. 

¡Muchas Gracias Benigno, Gregoria and Valleinca!

RECIPE: 
We recommend the following recipes as a starting points: 

Espresso
Age best used: 10-24 days after roast
Dose: 20.3 - 20.7 grams  
Brew temperature: 93.5ºC
Bar Pressure: 7.5 
Brew time: 24 - 30 sec  
Brew weight: 39 – 42 grams 
Brew Ratio: 1:2 

Pour Over
Age best used: 5-24 days after roast  
Brew temperature: 93.5ºC
20g in 280ml out (1:14 brew ratio)

Espresso recipe developed on a La Marzocco Linea using 20g baskets and should be taken as a starting point, not set in stone as different machines extract in different ways.

Pour Over recipe developed using Hario v60 and dry (not pre-wet) filter paper. Have fun experimenting.

SHIPPING OVERVIEW 
We ship freshly roasted coffee Monday - Friday and aim to dispatch within 24 hours. Orders placed after midday Thursday may not ship until the following week. 

Please note that we cannot ship to PO Boxes and see our FAQ for all shipping details.