SCA Score: 85.75
Notes: Chocolate, Fudge, Raisin
Process: Washed
Varieties: Bourbon, Caturra, Typica
 
This delicious coffee is harvested from a single farm set in Calca in Cusco, Peru. Producer, Leoncio, has a farm 3 hectares in size and 2,200 meters above sea level. The high altitudes create warm sunny days and cool nights that help nurture sweet, dense coffee cherries.
 
Leoncio handpicks ripe, red cherry which he then pulps on an eco-pulper and ferments in water for 36 to 46 hours. Following fermentation, Leoncio washes parchment in clean water and lays it to dry. It takes 15 to 20 days for parchment to dry. It’s then moved to the Valle del Inca cooperative warehouses before being transported to the dry mill and prepared for export.
 
Peru holds exceptional promise as a producer of high-quality coffees. The country is the largest exporter of organic Arabica coffee globally. With extremely high altitudes and fertile soils, the country’s smallholder farmers also produce some stunning specialty coffees.