LAURA NILVA PAYE, Atipanaku Competition 1st Place
This incredible coffee has a flavour profile more akin to Ethiopia than Peru. Loads of complexity and brimming with stone fruit flavours like apricot and peach with floral notes of jasmine and honeysuckle.
LOCATION: Santa Yamilet, Alto Inambari, Puno
ALTITUDE: 1,970 masl
This outstanding coffee won 1st place in the 2020 Atipanaku quality competition, open to producers across the country. The lot comes from Laura Nilva Paye, whose family run farm is situated in the Puno department in the south east.
Around half of their two hectare farm is planted with coffee and the rest is used to cultivate beans, pumpkins and rocoto, a very fiery pepper indigenous to Peru.
Santa Yamilet is named after the first daughter of Laura and her husband Genaro. The family have been growing coffee for seven years and have been focussed on specialty production since 2015, utilising organic production techniques and taking extra care over post-harvest processing.
Only fully ripe cherries are harvested and then depulped the same day. The coffee is then fermented, using their traditional method, for between 20-24 hours depending on the environmental conditions. After fermentation, the coffee is washed and then dried under shade for 14-18 days.