Flor Maria Salazar is a producer in the northern highlands of Peru with 20 years of experience in coffee. She has a small one hectare plot where she grows exclusively the Marshel variety, thought to be a naturally occurring Bourbon mutation identified in San Ignacio around a decade ago. This coffee is washed processed, with selective picking followed by 24-hour resting in plastic bags, pulping, 36-hour fermentation in tanks, triple washing, and solar drying on raised beds for 12-18 days. The coffee rests for 15 days before milling. In the cup, it presents berries, stone fruit, and light brown sugar with notes of blackberry and nectarine.
Amaya Coffee is a roastery based in Houston, Texas, that is dedicated to the craft of small-batch roasting. They focus on sourcing high-quality, seasonal coffees and roasting them with care to bring out their optimal flavors.
