Mendosayoc Co-op, Peru
Mendosayoc Co-op, Peru
Tasting Notes: Citrus, Fudge & Red Fruit
Process: Washed
Region: Cusco
Producer: Communal Lot
Farm: Smallholders’ farms
Variety: Bourbon, Catimor, Caturra, Typica
Alt: 2300 m.a.s.l.
Communal lots deserve love, appreciation and their respective time in the spot light. The Mendosayoc Co-op has brought us a coffee we felt needed special attention, and this coffee is one for the books. Sweet, balanced, and rounded with vibrancy and punchy notes, this 32 family co-op coffee is an amazing offering at a great price point. The Manu Biosphere Reserve is home to this coffee where each small producer is managing around, or less than 5 hectares spanning over a 52.7 hectare area in total. Over the last handful of years, farmers in this co-op, formed in 2021, have seen a 10% in annual growth and 11% increase in annual income. Based in the Tropical Andes in Peru, the Mendosayoc co-op gives this coffee a very diligent and hands on washing process with coffee cherries fermenting aerobically for 48-72 hours. After being depulped, this coffee is allowed 10-20 days in controlled shaded raised beds to allow for more consistent drying process. The Mendosayoc co-op is also working with agroforestry systems, biodiversity conservation and organic production techniques to hit their sustainability goals as well as empowering women’s roles and community development to create a culture that is long lasting and truly beautiful! We love this coffee from Peru and cannot wait to see how future lots from the Mendosayoc Co-op taste. Until then, enjoy this absolutely delightful and versatile coffee.
Mendosayoc Co-op, Peru
Tasting Notes: Citrus, Fudge & Red Fruit
Process: Washed
Region: Cusco
Producer: Communal Lot
Farm: Smallholders’ farms
Variety: Bourbon, Catimor, Caturra, Typica
Alt: 2300 m.a.s.l.
Communal lots deserve love, appreciation and their respective time in the spot light. The Mendosayoc Co-op has brought us a coffee we felt needed special attention, and this coffee is one for the books. Sweet, balanced, and rounded with vibrancy and punchy notes, this 32 family co-op coffee is an amazing offering at a great price point. The Manu Biosphere Reserve is home to this coffee where each small producer is managing around, or less than 5 hectares spanning over a 52.7 hectare area in total. Over the last handful of years, farmers in this co-op, formed in 2021, have seen a 10% in annual growth and 11% increase in annual income. Based in the Tropical Andes in Peru, the Mendosayoc co-op gives this coffee a very diligent and hands on washing process with coffee cherries fermenting aerobically for 48-72 hours. After being depulped, this coffee is allowed 10-20 days in controlled shaded raised beds to allow for more consistent drying process. The Mendosayoc co-op is also working with agroforestry systems, biodiversity conservation and organic production techniques to hit their sustainability goals as well as empowering women’s roles and community development to create a culture that is long lasting and truly beautiful! We love this coffee from Peru and cannot wait to see how future lots from the Mendosayoc Co-op taste. Until then, enjoy this absolutely delightful and versatile coffee.
Mendosayoc Co-op, Peru
Tasting Notes: Citrus, Fudge & Red Fruit
Process: Washed
Region: Cusco
Producer: Communal Lot
Farm: Smallholders’ farms
Variety: Bourbon, Catimor, Caturra, Typica
Alt: 2300 m.a.s.l.
Communal lots deserve love, appreciation and their respective time in the spot light. The Mendosayoc Co-op has brought us a coffee we felt needed special attention, and this coffee is one for the books. Sweet, balanced, and rounded with vibrancy and punchy notes, this 32 family co-op coffee is an amazing offering at a great price point. The Manu Biosphere Reserve is home to this coffee where each small producer is managing around, or less than 5 hectares spanning over a 52.7 hectare area in total. Over the last handful of years, farmers in this co-op, formed in 2021, have seen a 10% in annual growth and 11% increase in annual income. Based in the Tropical Andes in Peru, the Mendosayoc co-op gives this coffee a very diligent and hands on washing process with coffee cherries fermenting aerobically for 48-72 hours. After being depulped, this coffee is allowed 10-20 days in controlled shaded raised beds to allow for more consistent drying process. The Mendosayoc co-op is also working with agroforestry systems, biodiversity conservation and organic production techniques to hit their sustainability goals as well as empowering women’s roles and community development to create a culture that is long lasting and truly beautiful! We love this coffee from Peru and cannot wait to see how future lots from the Mendosayoc Co-op taste. Until then, enjoy this absolutely delightful and versatile coffee.