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This is our first coffee sourced with our new partner Qima. From the province of Utcubamba in northern Peru's Amazonas region, this community lot is sourced from a network of smallholder producers cultivating coffee between 1,300 and 1,700 metres, often under shade and intercropped with maize, plantains, and potatoes. Three varieties, Caturra, Pache, and Catimor, converge under a controlled washed protocol shaped by rigorous agronomic management and consistent fermentation discipline. The result is a rounded, transparent cup layering apple, floral notes, sweet orange, fudge, and maple syrup, anchored in the steady cup character that has come to define Qima's sourcing relationship with this community.
Ripe cherries are selectively handpicked and delivered for same-day processing at producer-level wet mills. After depulping, the parchment is fermented in open-air tanks for 12 to 24 hours, with timing adjusted to ambient temperature and pulp readings to ensure even mucilage breakdown. Once fermentation is complete, the coffee is fully washed with clean water and transferred to drying modules, where it dries slowly over 12 to 15 days until stable moisture is reached. This protocol prioritises clarity, sweetness, and a clean, transparent expression of variety and terroir.
