a bit about the bean
Single estate micro-lot
This unique, limited, washed micro lot offering comes from a solo female producer, Ismeria Leon.
Her 2 hectare farm, situated at a dizzying 2,250 masl in the Queromarca region, provide the perfect conditions for growing extremely high quality coffee.
Ismeria has a progressively joyful and innovative approach to coffee and it's processing, often with outstanding results.
This years crop had been put through a hybrid process, which sees both washed and anaerobic practices used, to create a juicy, lively and sweet cup, that is delicious, and very easy to drink.
a bit about the region
Peruvian coffee
Queromarca is one of the pioneering areas for coffee production in the district of Callayuc. Situated at an elevation of over 2,000 meters above sea level, the region leverages its diverse microclimates to produce exceptional specialty coffees.
Callayuc, a district in the Cutervo province of Cajamarca in northern Peru, is characterized by its lush tropical jungle, rich biodiversity, and fertile valleys.
The district's ranging altitudes, create ideal conditions for a variety of agricultural activities, and it's unique geography supports a vast array of flora and fauna. It's local farmers cultivate permanent crops, including coffee, alongside natural forests, making Callayuc a significant contributor to Peru’s coffee landscape.
a bit about the process
Anaerobic Washed
The hybrid method employed by Ismeria Leon is a 48-hour anaerobic fermentation process that takes place before washing, and is a meticulous and innovative method used in coffee production designed to enhance flavor complexity and overall cup quality.
These sorts of innovative methods are ideal for producing highly distinctive coffees with complex flavour profiles, and allows producers to experiment with, and control variables, resulting in coffees with elevated sweetness, vibrant acidity, and layered tasting notes such as berries, tropical fruits, chocolate, and floral undertones.
This method specifically is gaining popularity in the specialty coffee world for its ability to showcase the potential of unique microclimates and terroirs. Whilst adding an identity to the coffee.