Flavour Notes: Papaya, Red Apple, Tropical Fruits
Origin: Calca, Yanatile, Peru
Producer: Juan José Huillca
Processing: Washed
Farm: Finca Cedruyoc
Variety: Bourbon
Altitude: 1850 m.a.s.l.
Roast Profile: Espresso
Roast Degree: Light

Peru Juan José Huillca Bourbon Double Fermentation

Produced by Juan José Huillca, a skilled farmer from Cusco, Peru, this coffee showcases meticulous cultivation and innovative processing methods. Grown on the 2.5-hectare Finca Cedruyoc farm in Calca, Yanatile, at 1,850 metres above sea level, the Bourbon variety benefits from the region’s steep, rocky terrain which naturally protects plants from diseases and drought.

Juan José applies a scientific approach to cultivation, utilising tools such as pH meters and refractometers to monitor and enhance coffee quality. He practices sustainable agriculture, preparing nutrient-rich bioles—organic liquid fertilisers derived from anaerobic fermentation—to nourish the plants.

The cherries are handpicked at peak ripeness from March to September. This lot undergoes a distinctive double fermentation process: first fermented ‘in cherry’ for 48 hours, then pulped and fermented for an additional 36 hours. Following fermentation, the coffee is fully washed and dried over approximately 18 days on covered raised beds, ensuring even drying.

This light roast is tailored for espresso and features flavour notes of papaya, red apple, and tropical fruits, reflecting the unique characteristics of the Bourbon variety and the terroir of the Cusco region.

Juan José is part of the Valle Inca cooperative network, which supports over 400 producers, focusing on quality improvement and fair wages to enhance farmers’ livelihoods. Peru remains a significant producer of high-quality Arabica coffee, largely through smallholder farms like Finca Cedruyoc that emphasise traditional and sustainable practices.

RRP 250g - 16.90€
RRP 1kg - 59.90€

250g €/kg: 54.0€ | 1kg €/kg: 47.9€ | 4kg €/kg: 47.6€