"Huadquiña is empowering the youngest generation to increase the quality of their coffees whilst respecting their traditions and that is something we love to stand with."
Sam, Coffee Roaster

Peru Percy Salcedo Limited Release

SCA Rating: 84
"Huadquiña is empowering the youngest generation to increase the quality of their coffees whilst respecting their traditions and that is something we love to stand with."
Sam, Coffee Roaster
Our latest Limited Release offering is this Washed, Typica and Bourbon varietal from the Huadquiña cooperative in Peru.

Tasting Notes

Limonera pear, candied orange & walnuts

From £8.95 per bag

Clear

Altitude

1661m

Process

Washed

Variety

Typica & Bourbon

Harvested

Mar-May

Did you ever think that Lunar cycles could impact the quality of your coffee?

That is exactly what time and expertise have taught Percy Salcedo, a third-generation coffee grower from Santa Teresa who belongs to the Huadquiña co-operative, one of our longest standing direct trade partners.

He, and his family, decide when the optimal moment to handpick the coffee cherries and cutting works based on Lunar cycles in their three hectare coffee farm located between the two most impressive Inca Sanctuaries – Machu Pichu and Choquequirao. They work with the Ayni philosophy, a Quechua word that means reciprocity, justice and equality, involving the whole community in their farm’s works to go later to the neighbour’s farm to help too. Tradition and respect for Mother Nature contribute to the great taste that comes with our new Rich and Chocolatey coffee, beside a refreshing limonera pear and candied orange notes.

A 24-hour fermented washed typica & bourbon varietal grown at 1,661 m.a.s.l that we hope can bring you the sense of community of the people who worked on it – us included.

Did you ever think that Lunar cycles could impact the quality of your coffee?

That is exactly what time and expertise have taught Percy Salcedo, a third-generation coffee grower from Santa Teresa who belongs to the Huadquiña co-operative, one of our longest standing direct trade partners.

He, and his family, decide when the optimal moment to handpick the coffee cherries and cutting works based on Lunar cycles in their three hectare coffee farm located between the two most impressive Inca Sanctuaries – Machu Pichu and Choquequirao. They work with the Ayni philosophy, a Quechua word that means reciprocity, justice and equality, involving the whole community in their farm’s works to go later to the neighbour’s farm to help too. Tradition and respect for Mother Nature contribute to the great taste that comes with our new Rich and Chocolatey coffee, beside a refreshing limonera pear and candied orange notes.

A 24-hour fermented washed typica & bourbon varietal grown at 1,661 m.a.s.l that we hope can bring you the sense of community of the people who worked on it – us included.

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