Gregoria Miranda Huaman has been cultivating coffee at Finca Mesapata since 2005. The farm’s name, which translates to “table legs”, comes from trees on the farm that produce fruit that look like the legs of a traditional table.
Cultivation
The high altitude of 2,000 meters above sea level is quite high for coffee production. In this case, a warming climate has made it possible to cultivate coffee at such high altitudes. The high altitude also helps minimize instances of pests and diseases, which allows Gregoria to plant Bourbon variety trees. These high-quality varieties have immense potential for high-quality profiles but are highly susceptible to the pests and diseases that plague coffee production. Those pests and diseases don’t fare well in cooler climates and are less likely to spread to high altitude regions.
Harvest & Post-Harvest
Cherry is selectively handpicked and processed on the farm. They float and visually hand sort all cherry before pulping it. Parchment and remaining mucilage is laid on covered raised beds to dry. Parchment is raked frequently to ensure even drying. It takes approximately 6 days for parchment to dry.
Origin: Peru
Owner: Gregoria Miranda Huaman & family
Estate: Finca Mesapata
Region: Cusco
Town: Calca
Altitude: 2000 masl
Varietal: Bourbon
Grade: G1
Certification: Organic, Fairtrade
Harvest: March – September
Processing: Honey Processed
Tasting Notes: Grape, Caramel, Milk Chocolate and Green Apple
Roasting Notes: Definitely works best at a darker roast profile. Just after second crack for best results and an even flavour.
Moisture Content: 10%
