PERU - YOLANDA CABRERA | espresso

Full body, rich and creamy, with a crispy aftertaste.

Expect an intense sweetness in a wild and playful cup. Sweet notes of almonds, toffee and stewed raisins lead to a crisp finish of green apple and lime zest.

ORIGIN: Peru
PRODUCER: Yolanda Cabrera Alvarez - Finca Sampedruyoc
REGION: Cusco, Umpata
GROWING ALTITUDE: 2150 m
VARIETAL: Typica
PROCESS: fully washed
ROAST PROFILE: Medium (espresso roast)

Coffee farming runs deep for Yolanda Cabrera Alvarez. The daughter of coffee farmers, Yolanda has passed on her passion for cultivation to her children—now grown and working alongside her on the family farm. Together, they continue a legacy built on care, resilience, and respect for the land.

At 2,150 meters above sea level, the farm’s high-altitude location offers naturally cool temperatures that help slow the spread of pests and diseases. Yolanda works closely with Valle Inca, receiving technical guidance to cultivate high-yielding coffee trees with unique and exceptional flavor profiles.

The family takes pride in every step of the process. They selectively hand-pick only ripe, red cherries at peak ripeness. After harvesting, the coffee is pulped and fermented anaerobically for 40 hours in sealed GrainPro bags—a method that enhances flavor complexity. The cooler mountain climate slows fermentation, adding to the coffee’s refined profile.

Once fermentation is complete, the coffee is carefully washed in clean water, then laid out on raised drying beds to sundry. Yolanda and her family rake the parchment regularly to ensure even drying, a meticulous process that takes around 15 days.