Farm: Alto Lagunillas

Origin: Puno, Peru

Process-type: Washed

Varietals: Bourbon*

Cup: Apple Cider, Muscat Grape, Rainier Cherry, Apple Blossom, Amber Honey

This lot was grown by Wilson Sucaticona on his farm, Alto Lagunillas, high up in the Apolobamba mountain range of the Peruvian Andes. In these dense, hard-to-reach, high altitude mountain forests of Peru's Puno region some of the world's most coveted and distinct coffees are found.

Wilson was born on the Peru side of the Peru-Bolivia border. The border used to be unregulated and Wilson's father and grandfather used to work producing coffee on the Bolivia side. In the 1950's the border become more controlled and it became harder to cross. This lead Wilson's family to migrate. They walked through the mountains for two weeks until settling in Putina Punco where they began producing coffee and where Wilson produces coffee to this day.

The landscapes of Puno range from deep, hot jungle to icy mountain peaks, and there is a large diversity of fertile soils with a high variety of minerals present here. The area not only contains the ideal circumstances for growing coffee, but is home to a high variance of microclimates and local growing conditions.

The "Bourbon" on Alto Lagunillas is very special and from mysterious origins. It is a super high quality cup that is bright, juicy, and floral with a delicate leaning flavor profile reminiscent of varietals like Pink Bourbon, Chiroso, and Papayo. It is surmised that it is a Bourbon mutation or has direct Ethiopian landrace lineage or perhaps a cross of the two.

This is a washed processed lot. After being depulped, coffee was fermented for 15 to 20 hours, and then dried on raised parabolic beds for 8-12 days.

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