in the cup, find loads of ripe fruit notes, from nectarine and red berry to green melon and stewed apple. An extremely pleasing, juicy acidity is complimented beautifully by a deep, honey-like sweetness and lingering chocolate finish.
Producer: Isaac Rioja
Region: Cajamarca, Peru
Varieties: Caturra, Bourbon, Typica
Altitude: 1900 masl
About the coffee
Isaac Rioja Tarilio grows his coffee on 2 hectares of land in the village of Santa Rosa in Huabal, Peru. In this high altitude, cool and humid climate he predominantly grows Caturra variety, along with some smaller plantings of Bourbon and Typica.
While he used to sell his coffee to his neighbours who were members of cooperatives, he now sells directly to our importing partner, Falcon Coffees. This change came about after he learned how much his coffee is worth, which due in part to ideal terroir, has lots of complexity and high quality, juicy cup profile. With the help of his wife and his neighbours, Isaac picks his coffee at the peak ripeness. Once the cherry is pulped, it goes on to be fermented for 36-48 hours before being dried slowly on raised beds.