In the Cedrobamba region, one of Peru's highest regions, Hugo Pareja is setting new standards in coffee cultivation with his Inka-Rumi farm, located at an altitude of2,300 to 2,500 meters. The farm, nicknamed "coffee on the rocks" due to its massive rock formations, benefits from fertile volcanic soil and natural shade, which is being restored through the planting of native Peruvian trees.
This exceptional lot presents the SL9 variety, a rare lineage with a unique history. For a long time, it was cultivated in the Peruvian mountain regions under the name "Geisha Inka" due to its floral elegance. Recent DNA analyses have revealed its true identity: an ancient variety of Ethiopian origin, closely related to the Kenyan selections from Scott Labs. Here, in the heights of Finca Inka Rumi, it finds its unique and mysterious Peruvian expression.
To refine this lot, producer Hugo Pareja chose a careful fermentation process: a 36-hour dry honey.
The perfectly ripe coffee cherries are harvested and then sorted by flotation to remove unripe or damaged beans. After sorting, the cherries are pulped and placed into clean fermentation tanks, where they rest in their own mucilage without water. The cool climate ensures the stability of this process, while this dry fermentation methodsignificantly reduces environmental impact due to reduced water consumption. Afterwards, the coffee is thoroughly washed.
This preparation enhances the bean's natural sweetnessand gives it remarkable aromatic depth. In taste, the coffee is characterized by a beautiful clarity and gentle acidity. Notes of citrus fruits and white flowers unfold, supported by a silky texture that develops into a rich taste of tropical fruits. The finish is remarkably smooth, reminiscent of panela.
An unforgettable coffee.