Flavor Notes: Green Apple, Mission Fig, Toffee
Peru Cusco Region
Roast Level - City (Light)
Organic | Shade Grown | Microlot
Altitude: 2278 MASL
Community: Suriray
Farm: Raquiraquiyoc
Variety: Caturra & Typica
Process: Washed, 27 hours wet fermentation, dried 12 days on raised beds
Producer Info
Cipriana Chambi delivers excellent flavor year after year, but this is not just luck. It’s the result of the rigor and meticulous work that Cipriana puts in at all stages of the process.
Cipriana has grown coffee all her life. She was born in 1948 in the district of Vilcabamba. At 7 years old, her parents sent her to Suriray to help harvest coffee on the family farm.
Cipriana, now 75 years old, continues to work the farm every day, but now she does not work alone—her 6 children help her and they all live very close together.
In addition to growing coffee, Cipriana grows bananas, avocados and other products that feed her day to day
The name of her farm "Raquiraquiyoc" is because there is a great amount of a common weed in the area, "Raqui Raqui.”
Cusco, Peru
Cusco, ancestral stronghold of the Incas, has a dynamic ancient culture that stands out worldwide. Inca customs and legacies remain an important part of Peru's identity.
Cusco, despite being an Andean area replete with snow-capped mountains, lagoons and frozen areas, also contains a large portion of the Peruvian Amazon, a place where different cultures converge and home to the greatest biodiversity in Latin America.
It is in this forest where some of the finest coffees in Peru are produced—especially in the community of Suriray, where we find one of our top producers, Cipriana Chambi.
Downloadable pdf Cipriana Chambi spec sheet
Available in 12 oz stand up pouches, whole bean