Farm: Incahuasi
Origin: Peru
Region: Cusco
Varietal: SL-09
Process: Washed
Altitude: 2,290 masl
Tasting Notes: Dried Orange, Red Grapes, Wine gums
For Lisbet Mariño, specialty coffee is a language shaped through years of sensory expertise and dedication. Her palate and technical insight played an important role in helping her father achieve 2nd place in the 2021 Cup of Excellence, where she helped cup and profile the winning lots. This journey led her to become a Q Grader and a two time COE national judge, establishing her as one of the leading coffee voices in her region. Five years ago, together with her husband Oscar, she founded Incahuasi farm in Cusco, where she now grows Geisha and SL 09 with the precision of a cupper and the care of a producer, while mentoring young coffee producing families in her community.
At 2290 masl, the process begins with an extremely selective harvest focused on peak sugar content. The cherries undergo a prolonged 120 hour in cherry resting phase, allowing slow metabolic changes to build depth and intensity. After depulping, the coffee ferments anaerobically in GrainPro bags for 24 hours before being washed and dried slowly under cool mountain air for 15 to 20 days. A final resting period of 3 to 5 weeks stabilises the coffee and refines the sensory profile before evaluation.
This coffee peaks between 15 and 20 days. For the best experience, we recommend freezing it within this window if you want to enjoy it over a longer period.
