Producer: Luis Beltran Herrera
Farm: Tinkac-Nogalniyoc
Region: Cusco Dept.
Altitude: 1,851 masl | 6,073 feet
Varietal: Bourbon
Process: Washed
Roast: Light
Notes: Grilled Peach, Oolong, Caramel

Imported by our friends at Caravela:

“In the southern province of Calca, just one hour away from Cusco on the eastern side of the Peruvian Andes, an unpaved road up the mountains leads to Luis Beltran Herrera’s farm, named Tinkac–Nogalniyoc. He lives here alongside his wife Benedicta and sons, Giovanni and Roberto, all of whom work towards the production of good quality coffee.

"Luis has been in coffee since he remembers, as his parents were also coffee producers. Since then, coffee has become the main economic activity of the family. Every day Luis learns something new about coffee, always striving to improve quality, which has improved his earnings and thus his family's quality of life. As of now, the varieties found on the farm are Typica and Bourbon.

"Processing starts with cherry selection and depulping. The beans are subsequently fermented from 14 to 24 hours and then washed multiple times, sifting to remove defective beans. Afterwards the clean coffee is dried on raised beds or patios for approximately 12 days, depending on the weather.”