Feijoa • Apricot Pit • Brownie • Dates

Origin: Lares, Cusco, Peru

Producer: Manuel Patilla Carrasco

Process: Washed, 32-hour fermentation in airlocked barrels, dried on raised beds in polytunnels

Varieties: Bourbon, Typica

Altitude: 1,950–2,200 m

About the Coffee

This coffee comes from Finca Limonniyoc, the farm of Manuel Patilla Carrasco in the Yanatile District of Cusco, Peru. The farm sits in the highlands of the Lares Valley, where coffee grows at elevations between 1,950 and 2,200 metres above sea level, producing dense beans with remarkable sweetness and structure.

Manuel inherited the farm from his parents and has gradually renovated sections previously planted with Catimor, replanting them with Bourbon to focus on producing high-quality specialty coffee. As a member of the Valle Inca Association, Manuel benefits from agronomic guidance and support while contributing to a community dedicated to improving quality and sustainability across the region.

The farm is organically certified, and coffee grows under the shade of Pacay trees, alongside crops such as rocoto peppers, chirimoya, oranges, avocados and limes. Natural compost made from coffee pulp and organic matter helps nourish the soil and maintain healthy trees.

After harvesting, cherries undergo a 32-hour fermentation in sealed airlocked barrels, followed by washing and slow drying on raised beds inside polytunnels. This careful processing helps preserve clarity and enhance the coffee’s natural sweetness.

In the Cup

A rich and expressive cup with notes of feijoa and dried dates, layered with the nutty sweetness of apricot pit and the comforting depth of chocolate brownie.

Sweet, structured and quietly complex.

Bright, yet grounded

Fruit sweetness meets soft chocolate depth.A cup that unfolds slowly with warmth and balance.

Brew it slow. Let the flavours open. Sip slowly.