About This Coffee

This ultra high altitude coffee farm boasts life all around it. The producer Enrriqueta Uturunco cares for and manages seven hectares of land that is dedicated to cultivating typica coffee trees, with the additional fruit trees scattered amongst the soil. She has been a producer since she was a little girl and decided with her husband to dedicate their lives to agriculture as their main occupation to provide education for their children. Their farm Hacienda Vilcabamba also features small animals that they raise and use to help build a healthy natural ecosystem. When coffee grows way up in the mountains at 2100 metres above sea level the maturation is slower and results in very clean and well rounded structures in coffee profiles. Couple the natural elements with the help and guidance from the processing and exporting facility, Valleinca, and you can be sure to taste the wonderful elements of high altitude specialty Peruvian coffee.

Farm Information

• Origin: Peru
• Region: Cusco
• Farm/Coop/Mill: Hacienda Vilcabamba 
• Producer: Enrriqueta Uturunco
• Variety: Typica
• Process: Washed
• Altitude: 2100masl
• Harvest: July - October
• Sourcing Partner: Project Origin
• Quality Score: 86

Roast Level: 

Flavour Profile

• Aroma: Orange Blossom and Caramel
• Flavour: Orange Blossom, Mandarin, Toffee, Milk Chocolate
• Aftertaste: Short and Sweet Milk Chocolate Finish
• Acidity: Mandarin-like acidity
• Body: Orange Blossoms and Toffee
• Balance & Overall: A very clean cup and quite balanced.

Recommended Brewing Parameters

• Espresso: 20g In, 40g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)