Ismeria Alarcon
Courtesy of Royal Coffee
Courtesy of Royal Coffee
Courtesy of Royal Coffee
$18.00

Ismeria Alarcon

Golden Raisin, Rose Hips, Juicy

Grown on Ismeria's two farms La Chirimoya and La Palta, this Peruvian coffee shows unique characteristics normally not found in this region. Upfront there is a brown sugar taste with a crisp golden raisin note. As the coffee cools it becomes more juicy with floral rose hips aftertaste.

Roast Level 1 / 7

Size 12oz
Whole Bean or Ground Whole Bean
+

Only left in stock

Region: Santa Teresa, Cutervo, Cajamarca, Peru
Altitude: 1700 meters
Process: Washed then dried on parabolic raised beds
Varieties: Caturra, Pache, and Typica

Ismeria Leon Alarcon is a farmer of coffee, corn, yuca, and sugarcane. Not only has Ismeria been successful enough to own two separate farms, but she also uses the profits of her labor to support her 4 children. Their family is located in the small community of Santa Teresa in Northern Peru. Ismeria owns her own micro-mill where she processes the cherries from both of her farms, La Chirimoya and La Palta. Both farms are not only diversified, but they are also used as the primary source for the family’s food.

Cherries are harvested from the traditional variety trees of Caturra, Pache, and Typica. These cherries then ferment for around 24 hours before being depulped. The sugary mucilage left on the seeds after depulping is then allowed to ferment for an additional 24 hours prior to the coffee being washed and prepared for drying. Ismeria has been able to produce such a complex micro lot not only from her methodical processing, but also because she has built a parabolic drier with raised beds. This is because the temperatures fluctuate severely in Northern Peru, causing the ground to be quite damp and cold in the morning. This type of environment can quickly degrade  the coffee causing woody and muted flavors. Drying coffee on raised beds and in a covered environment allows the coffee to have a much more consistent moisture content, allowing the fruity flavors and acidity shine.

We were so impressed with the juicy fruit notes in this coffee when first evaluating this coffee, so we decided to create a roast that exemplified this . By extending the Maillard reaction in the roasting of the coffee we were able to amplify the sweetness while adding a more syrupy and coating mouthfeel. When we originally cupped this coffee we also saw hints of florality. To make the florality more prominent, additional energy was applied right before the development stage to quicken it, putting the beautiful rose hip note on display.

 

*farm photos courtesy of Royal Coffee

Since our Secret Stash lineup features rare coffees that we purchase small volumes of, this coffee is first come first serve and might not always be available. If this happens we will contact you to find the best solution.

Coffee Info

Region: Santa Teresa, Cutervo, Cajamarca, Peru
Altitude: 1700 meters
Process: Washed then dried on parabolic raised beds
Varieties: Caturra, Pache, and Typica

Ismeria Leon Alarcon is a farmer of coffee, corn, yuca, and sugarcane. Not only has Ismeria been successful enough to own two separate farms, but she also uses the profits of her labor to support her 4 children. Their family is located in the small community of Santa Teresa in Northern Peru. Ismeria owns her own micro-mill where she processes the cherries from both of her farms, La Chirimoya and La Palta. Both farms are not only diversified, but they are also used as the primary source for the family’s food.

Cherries are harvested from the traditional variety trees of Caturra, Pache, and Typica. These cherries then ferment for around 24 hours before being depulped. The sugary mucilage left on the seeds after depulping is then allowed to ferment for an additional 24 hours prior to the coffee being washed and prepared for drying. Ismeria has been able to produce such a complex micro lot not only from her methodical processing, but also because she has built a parabolic drier with raised beds. This is because the temperatures fluctuate severely in Northern Peru, causing the ground to be quite damp and cold in the morning. This type of environment can quickly degrade  the coffee causing woody and muted flavors. Drying coffee on raised beds and in a covered environment allows the coffee to have a much more consistent moisture content, allowing the fruity flavors and acidity shine.

We were so impressed with the juicy fruit notes in this coffee when first evaluating this coffee, so we decided to create a roast that exemplified this . By extending the Maillard reaction in the roasting of the coffee we were able to amplify the sweetness while adding a more syrupy and coating mouthfeel. When we originally cupped this coffee we also saw hints of florality. To make the florality more prominent, additional energy was applied right before the development stage to quicken it, putting the beautiful rose hip note on display.

 

*farm photos courtesy of Royal Coffee

Secret Stash Info

Since our Secret Stash lineup features rare coffees that we purchase small volumes of, this coffee is first come first serve and might not always be available. If this happens we will contact you to find the best solution.