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An exceptionally well processed lot of Bourbon from 2,000 metres in Peru’s Cusco region, produced by Miranda Huaman Gregoria. Expect a balanced cup with an array of fruity, herbal and sugary characteristics.

The Producer

Miranda Huaman Gregoria has been working in coffee for around 35 years. In the last 7 she has been in partnership with the Valle Inca Association, headed up by José Prundencio. She tends to Bourbon coffee trees on her 5-hectare farm, Mesapata, which are between 8 and 12 years old. Being situated at 2,000 metres above sea level means that both Broca (coffee borer beetle) and Roya (coffee leaf rust) are not hugely problematic. 

Their Approach

Miranda has planted Pacay trees on her farm, to provide shade for the coffee plants as well as to encourage biodiversity. As well as coffee she is producing small peppers known locally as Rocoto. The coffee plants are nourished with a homemade compost, composed primarily of spent coffee pulp and bird poo. In processing her harvested coffee cherries, she first floats in water to skim off the less dense fruit. They are then fed through a manual disc depulper to remove the seed from the fruit. The depulped parchment is sieved to remove any coffee cherry skins. Experimenting in their approach to fermentation, they place the mucilage laden parchment coffee into GrainPro sacks and then seal in a plastic barrel. A tube allows for degassing, as the microbiome breaking down the coffee's mucilage produces CO2 during this stage. After nearly 40 hours the fermented coffee is fully washed in clean water, which is then treated in wells. The parchment coffee is then placed onto raised beds in a parabolic dried to slowly dry down to a stable moisture content over around 18 days. In recent years Miranda has also been producing some honey processed lots.

The Association

In 2018, our first year buying coffee through Valle Inca, the group had around 100 members. Thanks to word of mouth, with producers telling their neighbours of the premium prices that they were able to receive having been able to access a more discerning coffee market through the association, the group now works with around 300 producers in the Cusco region and have recently expanded their operations to include Puno. All the members are working organically and are certified as such via the Valle Inca group. For a member to join, there needs to be a baseline of quality met, dictated in part by altitude and the type of varieties planted, but ultimately it is down to the desire of each member to improve their quality through hard work. The group provide agronomical advice and training as well as pre-financing, so the farmer members are supported in multiple ways. Several of their members reliably place well in Peru’s Cup of Excellence competition.



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Miranda Huaman Gregoria

Huaynapata, Yanatile, Calca, Cusco, Peru

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A gentle, orange acidity runs through a sweet, caramelly cup. Honeysuckle & butterscotch flavours underpin fruity notes of ripe pear & tamarind.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer Mesapata

Harvest August to September, 2022

Process Floated & manually depulped, sealed barrel ferment for 39 hours, fully washed, dried on raised beds.

Variety Bourbon

Region Huaynapata, Yanatile, Calca, Cusco

Country Peru

Altitude 2,000 metres

Arrival January, 2023

More on Pre-Ground

From finest to coarsest, the filter grind settings we are offering are as follows:

  • Fairly Fine (1 Cup Pourover/AeroPress/SteepShot)
  • Fine-Medium (2 Cup Pourover/Clever Dripper)
  • Medium (French Press)
  • Coarse (Moccamaster/Autobrewer/Chemex)
  • Our pre-ground options are designed to map to a particular dose of coffee as much as the brewers mentioned. If you’re brewing just 15g in a 2 Cup V60 brew cone as it is the only cone you have, you should opt for the 1 Cup V60 grind size. Similarly, if you are just brewing 30g in a MoccaMaster, you should opt for a finer grind setting, like the 2 Cup V60.

    We would advise using these as starting points:
  • 12-18g: Fairly fine
  • 19-28g: Fine-medium
  • 29-55g: Medium
  • 56-80g: Coarse
  • Please note that pre-ground coffee will be delivered in a different bag to its whole bean counterpart. This is to ensure easy access when it comes to measuring our your dose. You will also find a ‘Ground on’ date on the bag in place of a ‘Roasted on’ date – we advise brewing your pre-ground coffee within 2 weeks of the ‘Ground on’ date.

    For more information on our approach to pre-ground coffee, visit our learn section here.


    • All our whole bean coffee is packed in 250g, nitrogen flushed and valved bags
    • Available as whole bean or pre-ground.
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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