This coffee is from the community of Alfonso Ugarte in the Alto Inambari municipality of Sandia Province, Puno region, southern Peru. Produced by Esteban Palero Quispe at 1870 meters altitude across two farms, Cencca and Palmerao. The coffee is Bourbon variety, harvested between August and September, de-pulped and fermented for 16-20 hours in water, then dried for 10-12 days on raised beds under parabolic dryers. The coffee features tropical fruit notes of mango, papaya, and pomelo, with honeysuckle sweetness, marzipan cookies, amber honey, marshmallow, and dark chocolate. The region is known for varied landscapes from deep jungle to the Andes mountains, with diverse fertile soils and mineral richness.
Origin
Puno (Pacaysuizo) (Peru) • Sandia (Peru) • Alto Inambari (Peru)
Flavor Notes
Honey, Dark Chocolate, Mango, Papaya, Pomelo, Honeysuckle, Marzipan, Marshmallow
Established in 2016 by veteran roaster Stephen Rogers, who brings 25 years of experience to the craft, Pipe & Tabor is located in Red Hook, Brooklyn NY. At the heart of their operation sits a signature 1953 Barth Novo Cito cast iron drum roaster, a machine that relies on the roaster's sensory skills: smell, color development, and time rather than digital instruments. They source through Red Fox Coffee Merchants and demonstrate their commitment to farmer welfare by paying 4 to 6 times higher than commodity market prices. This dedication to quality at every stage defines their approach to roasting.
