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SPECIALTY COFFEE from PERU La Palta
Recommended: Espresso & Filter
Origin: Peru
Variety: Caturra
Process: Washed
Producer: Merly Leon
Tasting Notes: Apricot, Panela, Tangelo, Chocolate
La Palta - PERU
SPECIALTY COFFEE from PERU La Palta
Recommended: Espresso & Filter
Origin: Peru
Variety: Caturra
Process: Washed
Producer: Merly Leon
Tasting Notes: Apricot, Panela, Tangelo, Chocolate
SPECIALTY COFFEE from PERU La Palta
This washed microlot comes from Merly León, a producer at La Palta farm, located in Queromarca, in northern Peru. Her 12-hectare farm sits at an altitude of over 2,200 meters, a privileged elevation where sunny days and cool temperatures create ideal conditions for developing highly complex coffees.
Merly is 37 years old and was born in Santa Teresa de Queromarca. She is known in her community for her perseverance and her constant efforts to improve the quality and productivity of her farm. Along with her sister Ismeria, also a producer in the region, she is part of the Aromas del Valle cooperative, where they work collectively to improve agricultural practices and increase the value of their coffees.
Queromarca was one of the first areas where coffee was cultivated in the entire Callayuc district. Before that, farmers in the region primarily focused on corn, potatoes, or livestock. Today, thanks to its altitude and diverse microclimates, the area has become a particularly interesting environment for specialty coffee production.
The Callayuc region, located in the province of Cutervo (Cajamarca), combines rainforest, mountains, and fertile valleys. This diverse landscape, with altitudes exceeding 2,800 meters, creates a biodiversity-rich ecosystem where coffee coexists with forests and permanent crops that form part of the area's agricultural balance.
For this batch, the ripe cherries are selected by flotation before the process begins. They then undergo 48 hours of anaerobic fermentation, are pulped, and continue fermenting for another 42 hours before washing. The coffee is then dried on raised African beds for approximately 17–18 days, allowing for slow and even drying.
This work is further supported by the Aromas del Valle cooperative, which in recent years has promoted specific training on fermentation and processing with the aim of improving cup complexity and increasing added value for producers.
The result is a clean and expressive coffee that reflects both the altitude of Queromarca and the careful work of Merly and her community.
la-palta-peru
Data sheet
- Country of Origin
- Peru
- Roasted for
- Filter & Espresso
- Tasting notes
- Apricot
Cola
Peach
Raspberry - Processing
- Lavado
- Variety
- Caturra
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