THANK YOU FOR BEING A COFFEE SUBSCRIBER
SPRING 2023 ALLOCATION EARLY RELEASE
PERU SAPA INKA
from the finca mucha plata 1 farm in peru
from the finca mucha plata 1 farm in peru
watermelon | creamsicle | pink lemonade
"The best cup of coffee I've ever experienced."
- Head Roaster, Press Coffee
+ free USA shipping
equals $3.33 per 8oz. cup of coffee
An exceptionally rare coffee by Don Julio Abel Arevalo Tello from the Finca Mucha Plata 1 farm in Peru
Featuring notes of watermelon, creamsicle, and pink lemonade.
LIMITED RELEASE
When brewed properly, one 6oz. box will brew twelve 8oz. cups of coffee.
LEARN MORE ABOUT PERU SAPA INKA
WHAT COFFEE REVIEW SAYS
Review Date: January 2023
Aroma: 9
Acidity/Structure: 9
Body: 9
Flavor: 9
Aftertaste: 8
Roaster Location: Phoenix, Arizona
Coffee Origin: Quindio Department, Colombia
Roast Level: Light
Agtron: 62/80
blind assessment
Deeply aromatic, fruit-centered. Dried black cherry, cocoa nib, narcissus, thyme, a hint of wine barrel in aroma and cup. Brightly sweet structure with high-toned acidity; crisp, syrupy mouthfeel. The finish leads with notes of cocoa nib and narcissus.
notes
Produced by Jose Giraldo entirely of the Ethiopia-seed Wush Wush variety of Arabica, and processed by the washed carbonic maceration method, in which the coffee fruit is first pulped then fermented in CO2-infused tanks before drying.
bottom line
A headily aromatic Colombia-grown Wush Wush processed by carbonic maceration, yielding a balanced, deeply fruity cup.
BREW SUGGESTIONS
this is a one-of-a-kind coffee. brew it with confidence.
ESPRESSO
coffee: 18 grams / 0.63oz in
grind: fine
water: 40 grams / 1.41oz out
water temperature: 201º
time: 32 seconds
DRIP COFFEE
grind: medium coarse
ratio: 1:17
CHEMEX POUR OVER
coffee: 22.5 grams / 0.79oz
grind: medium
water: 400 grams / 14oz
water temperature: 205º
time: 2:30
tip: rinse filter first
directions: start with a 50g bloom (1.7oz), proceeded by three 100g pours (3.5oz / ea.), conclude with a final 50g pour (1.7oz) .
CUPPING NOTES FROM OUR HEAD ROASTER
Wush Wush, named after the Wushwush village in Ethiopia where it grows as an heirloom variety, is an extremely rare varietal that made its way to Latin America around 30 years ago. Like Gesha, Wush Wush is exceptionally sweet in the cup with complex florality and plenty of fruit notes. However, where it differs from Gesha varietals, is that Wush Wush leans a little bit more heavily into herbal notes. This Orange Striped Wush Wush is grown by José Giraldo, a third generation coffee farmer and an absolute master of processing.
For this lot, José chose to use Carbonic Maceration– a technique taken from winemaking– as the primary processing method. With this method, the whole coffee cherries are sealed into airtight tanks which are then pumped full of carbon dioxide which allows the cherry pectin to break down from the inside out. This traps much of the flavor in the coffee parchment which yields vibrant, winey tasting notes in the cup.
While white wine is a tasting note in our release of this lot, it takes a back seat to floral tones and fruit. On the nose you can expect cherry, lemongrass, and a candy-like sweetness. Once brewed you should taste white peach, apricot, jasmine, blueberry, rosewater, melon, and a winey finish that becomes more apparent as it cools.
ABOUT THE PRODUCER
Don Julio Abel Arevalo Tello has been in coffee since he was born. In fact, his mother would take seasonal work as a cherry picker and frequently bring him to neighbouring farms as a baby and then as a toddler. One day as a young student aspiring to study politics abroad in Europe on an academic scholarship offer, he encountered a woman desperate to sell several sacks of coffee in order to finance emergency medical care for her husband. Julio was able to secure enough loaned money to buy the woman’s coffee by going door-to-door in his hometown of Villa Rica. He was then able to resell the coffee to an exporter that he was familiar with. From that day on, Julio abandoned his scholarship in Europe in order to fully commit himself to coffee.
In 1988, Don Julio founded NARSA, a private enterprise that focuses on helping smallholder farmers of Peru’s Central Highlands find marketplaces worldwide. As an extension to NARSA, he later co-founded COOPERU in 2015 as a more concerted effort to support the production and trade of fully traceable, specialty coffee. A farmer-owned coffee cooperative, COOPERU today attends to nearly 4,000 farming families throughout Junin, Pasco, Satipo, Pangoa, and San Ramon. Don Julio is also a farmer and manages the production of exotic varietals on several farms throughout the Central Highlands. He has designed these farms as model farms and has welcomed smallholders to learn first-hand how to build and manage “eco-efficient” farms of their own. Ecoeficiencia is a methodology that Don Julio had created in order to help guide producers on how to achieve social, economic, and environmental sustainability on their farms: a true sustainability for today and for a very uncertain future.
FARM HISTORY
This one-of-a-kind coffee was developed by Milton Monroy. His farm, San Cayetano, is one of the most famous coffee farms in the region of San Juan de la China because of his impeccable farming practices. Milton’s father introduced him to coffee with the production of traditional coffees such as Castillo and Caturras. It was through this that they learned all about coffee crops.
After several years, they learned of an amazing variety known as Gesha which they were instantly impressed by after cupping it for the first time. From this one cupping, they decided to dedicate nearly 25% of their entire farm to this specific variety. As Milton says, it was the best decision they’ve ever made since getting started in coffee. Not only has Monroy mastered processing the Gesha variety, but he has also become a finalist in the Cup of Excellence in Colombia for several years running.
PERU SAPA INKA PRODUCER
don julio abel arevalo tello
ORIGIN
el oconal, villa rica
ALTITUDE
1700masl
PROCESS
natural
VARIETY
gesha
FARM
finca mucha plata 1
TRAIL
san cayetano
HUMIDITY
10.9
WATER ACTIVITY
0.57
WHAT IS ALLOCATION?
Press Allocation features rare coffees that have been sourced from amazing farms around the world. These farms produce some of the world's highest rated microlots available. Four times a year the goal of Press Allocation is to source these coffees and share them with our customers and staff. To guarantee availability, we offer an Allocation (one 6oz box) to our subscription customers. Any remaining coffee will be available in stores and online until the current Allocation is sold out.
EXPERIENCE A PRESS POUR OVER
peru sapa inka is available as a pour over for a limited time at PRESS locations*
view all PRESS locations*available as a pour over at select locations starting 04/24/23 and at all locations starting 04/27/23. ask your barista for details.
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ALLOCATION ARCHIVE
view our past allocation coffees