The layered, sweet fruit quality of this Peruvian SL-09 reminds us of Colombian CGLE lots like Lupe Maria (LRR 012). Complex floral aromatics complete the cup. We’re excited to be launching an SL-09 for the first time. Locally known as Inca Gesha, this varietal is recognised for its floral aromatics and shared genetic heritage with some of the most respected selections from East Africa. It is exceptionally rare, to the point of being almost absent from global genetic databases. SL-09 was first identified by Scott Agricultural Laboratories in Kenya during the 1930s, which is where the SL designation originates. To confirm that this coffee was indeed SL-09, genetic analysis was carried out in France, verifying that the trees at Tres Cedros belong to this lineage. The results place it within the same genetic group as varieties such as SL-34, known for their elegance and aromatics. Its scarcity, combined with this pedigree, gives SL-09 potential to become a defining Peruvian varietal. This lot was grown and produced by brothers Saulo and Ronald Ibias Casa, two dedicated young producers working in the high Andes of southern Peru. Finca Tres Cedros sits between 2,050 and 2,250 metres above sea level, where cool temperatures and rich soils slow cherry maturation and encourage layered flavour development. The farm is still in its early stages, with just half a hectare of SL-09 currently in production, yielding around 260kg. Processing was approached with focus and restraint. After harvesting, the cherries underwent an eight-hour fermentation in cherry, before pulping and a further 48 hours fermenting in mucilage. This extended contact was chosen to build sweetness and complexity without overwhelming the coffee’s natural florality. Drying took place over 12 days on raised African beds, followed by a 25-day resting period in parchment to allow the structure and aromatics to settle.

The layered, sweet fruit quality of this Peruvian SL-09 reminds us of Colombian CGLE lots like Lupe Maria (LRR 012). Complex floral aromatics complete the cup. We’re excited to be launching an SL-09 for the first time. Locally known as Inca Gesha, this varietal is recognised for its floral aromatics and shared genetic heritage with some of the most respected selections from East Africa. It is exceptionally rare, to the point of being almost absent from global genetic databases. SL-09 was first identified by Scott Agricultural Laboratories in Kenya during the 1930s, which is where the SL designation originates. To confirm that this coffee was indeed SL-09, genetic analysis was carried out in France, verifying that the trees at Tres Cedros belong to this lineage. The results place it within the same genetic group as varieties such as SL-34, known for their elegance and aromatics. Its scarcity, combined with this pedigree, gives SL-09 potential to become a defining Peruvian varietal. This lot was grown and produced by brothers Saulo and Ronald Ibias Casa, two dedicated young producers working in the high Andes of southern Peru. Finca Tres Cedros sits between 2,050 and 2,250 metres above sea level, where cool temperatures and rich soils slow cherry maturation and encourage layered flavour development. The farm is still in its early stages, with just half a hectare of SL-09 currently in production, yielding around 260kg. Processing was approached with focus and restraint. After harvesting, the cherries underwent an eight-hour fermentation in cherry, before pulping and a further 48 hours fermenting in mucilage. This extended contact was chosen to build sweetness and complexity without overwhelming the coffee’s natural florality. Drying took place over 12 days on raised African beds, followed by a 25-day resting period in parchment to allow the structure and aromatics to settle.