Peru Agustin Ccasa Ccoyo Filter Coffee

Maple syrup sweetness drives a smooth, juicy cup. A tingly, ripe acidity like apricot is complemented with aromas of frangipane and honeysuckle.

Agustin is fast becoming one of our favourite coffee producers in Peru, and we’re thrilled to be roasting his organic Bourbon variety coffee from Huaynapata for the fourth year in a row.

Agustin and his family are living very remotely, in an area called Huaynapata in the Yanatile district near Calca, a small town in Peru’s Cusco region. They have been here since 1975. To visit him on his farm we had to drive over some mountains at 4,500 metres, before descending to 2,150 metres where his farm, Finca Progreso, is situated. Due to the remoteness of the farm, when José or any team member from Valle Inca, the association with whom Agustin is partnering, wishes to visit or collect coffee, they must first visit Quebrada. There, at the local radio station, they transmit a message to Agustin as they have no other means of communication; hopefully he's within earshot of the radio! Luckily our trip was pre-planned, so Agustin knew to expect us, greeting us on arrival. He and his wife have a basic dwelling without plumbing, but solar panels to generate electricity and a wood burning oven in the kitchen.

With mineral-rich black volcanic soil his 3-hectare farm boasts incredible agricultural conditions for coffee. Predominantly growing Red and Yellow Bourbon, Agustin explained that coffee produced above 1,650m in Peru sees both Roya and Broca become much less prevalent.

• Process: Manually depulped, fermented in airlocked barrels for 36hrs, fully washed, dried on raised beds in a ventilated polytunnel.
• Variety: Red & Yellow Bourbon
• Region: Huaynapata, Yanatile, Calca, Cusco
• Country: Peru
• Altitude: 2,150 metres