Peru Premium Satipo Finca Tasta

Description

Coming from Finca Tasta, a family owned operation located in the community of Challhuamayo within the district of Laylla in the province of Satipo within the Junin region,

Peru. Finca Tasta is owned and operated by two young siblings, Edith and Ivan Meza Sagarvinaga. Finca Tasta is a 56-acre estate with 19 acres cultivated with coffee and 22 acres are natural preserved forest.  Edith and Ivan are second generation coffee producers and started farming specialty coffee only eight years ago. Edith is an active member of the International Women’s Coffee Alliance (IWCA) in Peru. A few years ago, the International Trade Centre (ITC) awarded Edith with the opportunity to visit Seatlle during the Specialty Coffee Expo to be part of B2B meetings where Edith met coffee professionals and learned about Specialty Coffee and the marketing. Finca Tasta has become a major source of employment for people from Challhuamayo.

Finca Tasta’s goal for the future is to continue to experiment with coffee processing to diversify their coffee offerings. Edith and Ivan want to be self-sustainable while making sure they take care of the environment and the people living nearby.

Tasting Notes: A very interesting and unique Peru coffee. Lighter roasts have a bit of acidity upfront that surprisingly tastes similar to a lime versus the traditional lemony brightness. The lighter roasts balance with a bit of soft fruit and spicy herbal chocolate, with proper setup, one can get a little hint of caramel mixing in. Medium roasts become much more chocolaty and fuller bodied reducing the acidity to just a hint and removing the soft fruit tone and herbal spice notes from the cup, very drinkable. Pushing towards second crack the cup turns very bakers chocolate like with a fuller body accompanied with hints of smoke.

Roasting Notes: A little more challenging to roast for a washed processed bean. Very dense and darkens up quickly. If shooting for a lighter roast point, good to slow down the roast a bit to insure it doesn’t get too dark, make sure you see the expansion in size before hitting the cool button. Super light risks a little herbal grassy, extra setup time makes these roasts much tastier. Darker roasts are easy to hit but are pretty potent in their tones.