Peru Santa Teresa Sahuayaco
Peru Santa Teresa Sahuayaco is a Cusco, Peru | Varietal: Typica, Caturra, Gesha | Mill/Washing Station: Washed | Importer: Red Fox | Processing: Washed | Altitude: 1,800–1,900 MASL, Washed | Altitude: 1,800–1,900 MASL, Typica, Caturra, Gesha | Mill/Washing Station: Washed | Importer: Red Fox | Processing: Washed | Altitude: 1,800–1,900 MASL coffee from Driftaway Coffee.
In stock since: --
Details
- Origin
- Cusco, Peru | Varietal: Typica, Caturra, Gesha | Mill/Washing Station: Washed | Importer: Red Fox | Processing: Washed | Altitude: 1,800–1,900 MASL
- Process
- Washed | Altitude: 1,800–1,900 MASL
- Variety
- Typica, Caturra, Gesha | Mill/Washing Station: Washed | Importer: Red Fox | Processing: Washed | Altitude: 1,800–1,900 MASL
Available Sizes
- 226g — $16.00 ($7.08/100g)
- 226g — $17.00 ($7.52/100g)
- 340g — $19.00 ($5.59/100g)
- 340g — $21.00 ($6.18/100g)
- 453g — $24.00 ($5.30/100g)
- 453g — $26.00 ($5.74/100g)
- 2267g — $68.00 ($3.00/100g)
- 2267g — $74.00 ($3.26/100g)
Description
Tasting Notes: Nutmeg, Brown Sugar, Pastry 70 Smallholder Farmers | Region: Cusco, Peru | Varietal: Typica, Caturra, Gesha | Mill/Washing Station: Washed | Importer: Red Fox | Processing: Washed | Altitude: 1,800–1,900 MASL Our average cupping score: 85.75 About the Producers Located one hour from Cusco’s Santa Teresa capital, the Sahuayaco community sits along the right bank of the Salkantay River, whose glacier-fed waters enrich the land. Farmers grow Typica, Caturra, and Gesha varieties under native Pacay trees, which provide shade, fix nitrogen, and retain soil moisture. After harvest, coffee ferments in plastic barrels for about 13 hours, then dries in solar dryers for roughly 15 days. The community comprises 70 families, most Quechua-speaking, with average farm size of two hectares. Livelihoods center on coffee and livestock. Uniquely, Sahuayaco has both a primary and secondary school on-site, sparing children the long daily travel common elsewhere. What makes this coffee stand out This coffee is shade-grown. Growing coffee in shade preserves biodiversity by mimicking natural forest canopies. Shade trees enrich soil with nitrogen, prevent erosion, and retain moisture. This slower maturation process develops deeper, complex flavors and higher acidity in beans. Furthermore, shade protects coffee plants from extreme temperatures, and reduces the need for chemical inputs and supporting a healthier ecosystem. Pour over recipe: Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F 0:00 60 g bloom, gentle 0:45 200 g medium height, create agitation (just before bed dries) 274 very gentle, very slow Target brew time 3:15