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An exquisitely processed bourbon from a super high elevation farm in Peru’s Cusco region, specifically the small town of Huaynapata in the Yanatile district of Calca, this coffee from Miranda Huaman Gregoria is delivering an elegant balance of fruity, floral and herbal characteristics.

The Producer

Miranda Huaman Gregoria has been working in coffee for 33 years, the last 5 of which has been in partnership with the Valle Inca Association, headed up by José Prundencio. She is tending to bourbon coffee trees on her 5-hectare farm, Mesapata, which are between 6 and 10 years old. Being situated at 2,000 metres above sea level means that both Broca (coffee borer beetle) and Roya (coffee leaf rust) aren’t really an issue for her.

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.

After the coffee cherries are fully ripened and harvested Miranda uses a manually cranked depulper to remove the cherry skins before sealing the mucilage covered parchment coffee in barrels with an airlock system to ferment and break down for up to 39 hours. We’ve seen producers and exporters describe this kind of processing method as ‘Anaerobic Fermentation’, which is terminology we’re not entirely comfortable with using ourselves.

What matters to us is that it allows Miranda to process her coffee in a consistent and controlled manner which delivers positive results and is hopefully repeatable from season to season. After fermenting the coffee, it is fully washed in clean water, which is then treated in wells, before the parchment coffee is placed onto raised beds in a parabolic dried to slowly dry down to a stable moisture content over around 18 days. 

Challenges

In 2018, our first year buying coffee through Valle Inca, the group had around 100 members, a number which has almost doubled in 2019. This is predominantly 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.

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. 

 When we cupped with the president of the association, José Prudencio, and his team at their lab in Calca during our last visit we tasted some really interesting small lots which we didn’t want to pass up on. This year, through our partnership with Promoting Peru, we were able to assess many samples once again, and found that this coffee from Miranda was uniquely floral, herbal and delicate. Whilst unable to travel we were able to learn all about Miranda’s farm and production methods via Promoting Peru and José Prudencio at Valle Inca. 

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Miranda Huaman Gregoria

Huaynapata, Yanatile, Calca, Cusco, Peru

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Gentle orange acidity runs through a highly sweet, caramelly cup. Honeysuckle & butterscotch flavours underpin fruity notes of mangosteens & greengages.

Collections: All Products, Coffee

Category: Filter

Type: Filter

Coffee Information

Producer Mesapata

Harvest August to September, 2020

Process Floated & manually depulped, fermented in sealed barrels for 39 hours, fully washed, dried on raised beds.

Variety Bourbon

Region Huaynapata, Yanatile, Calca, Cusco

Country Peru

Altitude 2,000 metres

Arrival January, 2020

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.

    Shipping

    • All our coffee is packed in 250g, nitrogen flushed and valved bags
    • To preserve quality, we are only able to ship whole bean coffee
    • All orders are packed and shipped each working day
    • For more information on shipping, see our 'Shipping' page

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