Lot: Asumare Country of Origin: Peru Region: Cajamarca Producer: Querofinca, Alex Barrantes Variety: Typica Processing Method: Washed, anaerobic After reception, the coffee cherries are sorted, with only ripe, high-quality fruit selected. The whole cherries are then placed in sealed tanks for anaerobic fermentation, where the controlled oxygen-free environment helps develop a more complex and expressive flavour profile. Once fermentation is complete, the cherries are depulped, removing the skin and pulp. The beans are thoroughly washed to remove any remaining pulp and mucilage before being dried to the required moisture level. A very light and easy-drinking coffee, reminiscent of a cold peach tea. In the cup you will find notes of rose and ripe nectarine, complemented by hints of raspberry seed and black tea. The body is smooth and velvety. The acidity is pronounced yet soft and rounded, with a pleasant warming sensation. The cup is juicy, clean, and very approachable, with a pronounced fruity-tea character. Querofinca is a small five-hectare farm located in Queromarca, in the province of Cutervo, Cajamarca, in northern Peru. Its name combines “Quero,” taken from the name of the local area, Queromarca, and the Spanish word finca, meaning “farm.” Alex Barrantes grew up in a coffee-producing family and learned coffee cultivation from his father. Today, he runs his own project at Querofinca, with a strong focus on coffee quality and sustainable farming practices. The farm grows Typica, Caturra, and Pink Bourbon, incorporating agroforestry practices while preserving the natural vegetation. Alex’s goal is to make Querofinca an example of how a small farm can work simultaneously towards coffee quality, sustainable production, and the development of the local community.