Last October I had the pleasure of serving on the Peruvian Cup of Excellence jury and found, what I thought was one of the jammiest, brightest and most fun coffees in the competition. Unfortunately, it just missed going through to auction by 0.12 points, but, I was lucky enough to get a face-to-face meeting with the producer Edith Meza Sagarvinaga, and secure the lot directly.
One of the most interesting and exciting producers in Peru, Edith and her brother Ivan run their family farm, inherited from their mother, with a tonne of enthusiasm for experimentation, exploring new techniques, the sum of which resulted in this unique and exciting lot. The curiosity and courage they exude translates into this fun and vibrant coffee, but, what makes it truly unique is that it is a mix of a naturally processed Caturra and an anaerobic processed Pacamara. Unusual in every way, their coffee exceeds all our expectations of what we thought Peruvian coffees to be.
A front-runner in agricultural practice Edith is a leader in her community, the importance of which she says she learnt from her parents.
“My parents grew up in the remote district of Santo Domingo de Acobamba in the mountains of Peru, one of the most poverty-stricken districts. They were very young and married and decided to move to the city of Huancayo to start a new life. In this place, I saw my father offer help to many people as mayor of this district, and with his actions, I learned that everything you do in life, you must do with passion, and courage, as I do now with coffee.
My dedication and love for coffee led us to be pioneers in the elaboration of the previously mentioned processes (wet-double fermentation, Honey and Natural coffees), and to acquire new knowledge. We are currently in the process of migrating our vision from an empirical view to a more technical view, applying good agricultural practices and spreading the knowledge to other farmers to achieve an improvement in the quality of our coffees.
My medium-term vision is to position myself as a producer of nano and micro lots of specialty coffees, as well as contributing to the empowerment of coffee growing women, by creating an entity that controls aspects such as weight, cupping points, redeeming percentage, between others things, and at the same time help to position Peru, as a producer of specialty coffees.”
At Square Mile we strive towards working with, supporting and encouraging innovative and game-changing growers like Edith and her brother Ivan. I forget how wonderfully satisfying that moment of connection is, and how we appreciate the privilege of bringing a coffee like this to life. We are beyond excited to introduce you to Finca Tasta, may it give you the same big WOW as it did us.
BUY SOME HERE
GUAVA / DRIED MANGO / LEMON ZEST