Nestled in the heart of Cusco, Peru, the Santa Teresa district is a place where history, culture, and nature converge. Once a refuge for the last rebel Incas, this region carries a rich legacy—one of resilience, transformation, and renewal. Over time, abandoned mines gave way to a flourishing ecosystem, allowing the land to heal and agriculture to thrive once again.

Today, Santa Teresa is home to some of Peru’s finest coffees, grown in the lush jungle at the base of the Templo de La Luna, along the Urubamba River. This washed-process microlot is a perfect expression of the region—vibrant and complex, with pronounced fruit notes and an intriguing spicy finish. A true taste of history in every cup. The farming group is officially organic certified and grown by small landowning farmers.

We are tasting baked apple, salted caramel, and marzipan notes making it a good choice for a medium to light roast bean.

Tasting Notes: Baked Apple, Salted Caramel, Blackberry, Marzipan

Country: Peru
Region: Cusco
Process: Washed
Varietals: Caturra, Typica and Catimor
Altitude: 1700-2000 masl
Certification: Organic

Roast Level: Light/Medium