Refined and fresh Typica variety from Samuel Espinosa with yuzu-like citric notes, pear, yellow apple, sweet herbals and syrupy mouthfeel is a perfect coffee to bring Peruvian coffees back on our menu. Grown in the Incahuasi (Inka wasi) district in Cusco region. Filter coffee:Fresh, clean and complex cup with syrupy mouthfeel and notes of Yuzu-like citruses, yellow apples, grapes and sweet herbals. Espresso:Juicy and syrupy with bright berry-like sweetness, citrus jam and lingering herbals. Cappuccino:Silky and sweet with notes of creamy lime and lemon cheesecake with aromatic and refreshing finish. The Producer:Samuel Esponosa is a coffee producer in the Incahuasi district, in Cusco region in Peru. His one-hectar farm, Finca Tarcuyuc sits at an elevation of 2110-2115 meters above sea level. He is a quality-focused coffee producer cultivating mostly Bourbon, but also some Caturra, Geisha and Typica. All coffees are harvested by hand and processed at the farm before brought down to drying beds in Pacayamba. Samuel is a new partner for us, whom we met through our old Peruvian partners, APU Coffee, exclusively working with the Incahuasi district, where we visited for the first at the end part of 2025. Traveling to this district is a two-day trip by car from any of the closest airports on a wild, serpentine roads climbing well above 4000 meters. In Incahuasi everyone farms organically, adding only seabird guano as a fertiliser. The farms share characteristics with some Ethiopian forest farms, with low-intervention cultivation and an abundance of shade trees. The best performing varieties are mainly Geisha, Typica, a natural mutation named “Americano” and an as-yet-to-be-genetically-determined SL-9 mutation that many producers refer to as Geisha Inca.We are very excited to represent these coffees on our menu again.

Refined and fresh Typica variety from Samuel Espinosa with yuzu-like citric notes, pear, yellow apple, sweet herbals and syrupy mouthfeel is a perfect coffee to bring Peruvian coffees back on our menu. Grown in the Incahuasi (Inka wasi) district in Cusco region. Filter coffee:Fresh, clean and complex cup with syrupy mouthfeel and notes of Yuzu-like citruses, yellow apples, grapes and sweet herbals. Espresso:Juicy and syrupy with bright berry-like sweetness, citrus jam and lingering herbals. Cappuccino:Silky and sweet with notes of creamy lime and lemon cheesecake with aromatic and refreshing finish. The Producer:Samuel Esponosa is a coffee producer in the Incahuasi district, in Cusco region in Peru. His one-hectar farm, Finca Tarcuyuc sits at an elevation of 2110-2115 meters above sea level. He is a quality-focused coffee producer cultivating mostly Bourbon, but also some Caturra, Geisha and Typica. All coffees are harvested by hand and processed at the farm before brought down to drying beds in Pacayamba. Samuel is a new partner for us, whom we met through our old Peruvian partners, APU Coffee, exclusively working with the Incahuasi district, where we visited for the first at the end part of 2025. Traveling to this district is a two-day trip by car from any of the closest airports on a wild, serpentine roads climbing well above 4000 meters. In Incahuasi everyone farms organically, adding only seabird guano as a fertiliser. The farms share characteristics with some Ethiopian forest farms, with low-intervention cultivation and an abundance of shade trees. The best performing varieties are mainly Geisha, Typica, a natural mutation named “Americano” and an as-yet-to-be-genetically-determined SL-9 mutation that many producers refer to as Geisha Inca.We are very excited to represent these coffees on our menu again.