Variety: SL9 Region: Pacaybamba, Cusco, Peru Altitude: 2,200 Meters Above Sea Level Process: Washed Harvest: October 2025 Notes: Iris, Pineberry & Citrus. Lisbeth Mariño's coffee is a marvelous and intricate coffee. Among so many stunning coffees from Peru this year, this coffee is still a wondrous highlight. Her SL9 lot stands out as an elegant and intricately floral coffee. The impression of this coffee is big with sugary notes at warmer stages of the brew. We get mango, plums, peaches and juicy citrus tones. As Lisbeth's coffee cools, the profiles starts to sing harmonies of floral notes and sweet citrus chords with a long finish & complexity. This is a special release, recommended for those who like to drink their coffee neat. Ms. Lisbeth decided to learn more about specialty coffee so she started training as a cup taster, now she is known as a leading woman in her district. She now provides technical guidance to other coffee producers in her sector. Her work is self-evident, we cannot be more excited about our new partnership with her and her neighbors! This coffee was hand picked by Lisbeth and she was very selective when harvesting, only picking cherries that were ripe. All cherries are washed to eliminate impurities and floating cherries were discarded. The coffee was then fermented for 18 hours. After the first fermentation, cherries are depulped and fermented again for 36 more hours, no water added, until the mucilage separated from the parchment. Once this process finishes, coffee beans are washed and then are put to dry on shaded raised beds for 20 days. Once coffee beans reach approximately 10.5% moisture content approximately, they are sealed in GrainPro bags and polypropylene bags. SL9 is a name we are using for this special Ethiopian-like coffee plant. It is colloquially referred to as "Inca Gesha", some genetic testing from this area is now suggesting this variety is closer to a prized selection from Scott Laboratories many years previous to it's planting in Latin America. This varietal is uniquely its own kind of plant, clearly having a gesha-esque, sweet-nectarous & bright-floral profile. This tall & wavy-leafed tree much like the Gesha plant, is a rare new variety that has exceptionally high cup potential. Our coffees are best after two weeks+ of the roast date. Last Roast: June 1st. A few bags remaining.

Variety: SL9 Region: Pacaybamba, Cusco, Peru Altitude: 2,200 Meters Above Sea Level Process: Washed Harvest: October 2025 Notes: Iris, Pineberry & Citrus. Lisbeth Mariño's coffee is a marvelous and intricate coffee. Among so many stunning coffees from Peru this year, this coffee is still a wondrous highlight. Her SL9 lot stands out as an elegant and intricately floral coffee. The impression of this coffee is big with sugary notes at warmer stages of the brew. We get mango, plums, peaches and juicy citrus tones. As Lisbeth's coffee cools, the profiles starts to sing harmonies of floral notes and sweet citrus chords with a long finish & complexity. This is a special release, recommended for those who like to drink their coffee neat. Ms. Lisbeth decided to learn more about specialty coffee so she started training as a cup taster, now she is known as a leading woman in her district. She now provides technical guidance to other coffee producers in her sector. Her work is self-evident, we cannot be more excited about our new partnership with her and her neighbors! This coffee was hand picked by Lisbeth and she was very selective when harvesting, only picking cherries that were ripe. All cherries are washed to eliminate impurities and floating cherries were discarded. The coffee was then fermented for 18 hours. After the first fermentation, cherries are depulped and fermented again for 36 more hours, no water added, until the mucilage separated from the parchment. Once this process finishes, coffee beans are washed and then are put to dry on shaded raised beds for 20 days. Once coffee beans reach approximately 10.5% moisture content approximately, they are sealed in GrainPro bags and polypropylene bags. SL9 is a name we are using for this special Ethiopian-like coffee plant. It is colloquially referred to as "Inca Gesha", some genetic testing from this area is now suggesting this variety is closer to a prized selection from Scott Laboratories many years previous to it's planting in Latin America. This varietal is uniquely its own kind of plant, clearly having a gesha-esque, sweet-nectarous & bright-floral profile. This tall & wavy-leafed tree much like the Gesha plant, is a rare new variety that has exceptionally high cup potential. Our coffees are best after two weeks+ of the roast date. Last Roast: June 1st. A few bags remaining.