Origin: Inkatambo, Cusco, Peru

Processing: Anaerobic Washed

Varietal: Bourbon

Altitude: 2150m

Flavour: Ribena, Lemon Black Tea, Almond, Creamy

-

About this coffee:

This coffee follows a careful, small-batch washed process adapted to the humid conditions of Huayopata. Selective hand-harvesting of ripe cherries is done followed by a flotation washing immediately after harvest to discard any defected cherries. The coffee cherries are then puled and followed by fermentation in GrainPro bags submerged in water for approximately three days, 72 hours.

The coffee is then washed in vats and sun-dried for around 14 days until stable export moisture is reached around 11%. The coffee is well rested before milling to stabilise the parchment and the focus of the process is cleanliness, balance, and expression of variety rather than overt fermentation character.

-

About Luisa and her farm, El Relojero:

Luisa Zamaolla is a dedicated coffee producer from the Inkatambo sector of Huayopata, in Cusco. Known locally for her technical rigour and generosity in sharing knowledge, Luisa is respected within her community for both her agronomic skills and her role in supporting other producers through collaboration and mentorship.

While she is best known for her work with Geisha varieties, Luisa applies the same care and discipline to all her coffees, including this Bourbon—focusing on plant health, clean processing, and long-term quality rather than short-term yield.

Luisa’s farm, Finca El Relojero, is named after a distinctive bird often seen on the property, locally associated with clocks and time. The farm covers a total of 8 hectares, planted with coffee and tea, and sits at 2,100 metres above sea level.

The Bourbon lot comes from approximately half a hectare, planted with around 2,000 trees. The Bourbon was established in 2020, making it a relatively young planting that is already showing clarity, structure, and aromatic potential typical of high-altitude Cusco coffees.