Regular price ¥1,600
Unit price per
Flavor Notes
Green Apple, Hassaku(Japanese Citrus), Honey,
Roasted Hazelnuts, Smooth
Beans
Farm: Lote Puno
Producer: Small Farmers
Area: Puno,Sandia,Alto Inambari,Quiquira
Altitude: 1,950m
Varietal: Bourbon
Processing: Washed
Roast Level
Light roast
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＜Peru Regional Puno＞
In southern Peru, nestled within the Andes Mountains, lies the Sandia Valley in the Puno region. Blessed with a tropical climate and abundant natural surroundings, this beautiful area is characterized by deep mountains and ever-flowing rivers. Sandia Valley is widely recognized as one of Peru’s finest coffee-producing regions, known for its exceptional quality.
This lot was produced in Quilala, Alto Inambari, located at an altitude of approximately 1,950 meters above sea level. The large temperature difference between day and night, combined with the cool mountain climate, allows the coffee cherries to mature slowly. This extended ripening period develops cherries with high density, abundant sweetness, and remarkable complexity.
This coffee is a Bourbon variety. In October 2025, only fully ripe cherries were carefully handpicked. After harvest, the coffee underwent a washed process with 36 hours of fermentation. It was then slowly dried for approximately 18 days on raised drying beds protected from direct sunlight. This gentle and even drying process helps preserve the coffee’s natural aroma and sweetness.
The coffee is produced by smallholder farmers in the Puno region, who manage farms totaling around 4.5 hectares. Nurtured by the rich natural environment of the Andes and generations of traditional farming practices, this coffee beautifully expresses the terroir of Sandia Valley and showcases the delicate character that is so distinctive of Peruvian coffee.
This coffee is roasted lightly.
During our sample roast, we discovered delicate citrus notes accompanied by a honey-like sweetness. Wanting to preserve and highlight these subtle characteristics, we chose a light roast profile.
In the early stages of roasting, the beans absorbed heat rather slowly, so we applied sufficient heat initially and then gradually softened the heat application in the latter stages. First crack arrived slightly earlier than expected, and after first crack, we carefully controlled the temperature to avoid scorching the beans while preserving their delicate flavors.
During cupping for quality assessment, we found flavors reminiscent of Japanese hassaku citrus and green apple, complemented by gentle sweetness similar to honey and hazelnut.
When brewed with a HARIO V60 using the 4:6 Method, our roasting team described the coffee as having berry and honey notes upon the first sip, followed by a refreshing citrus finish.
Later, when brewed using Tetsu Kasuya’s new 10-pour recipe, the coffee presented a remarkably clean profile with a refreshing, tea-like character.
This coffee seems to reveal a different personality depending on the dripper you use and the way you brew it. Its expression changes beautifully with each brewing approach.
We hope you enjoy exploring its many facets and discovering your own favorite way to brew it.