This approach to washed processing delivers a coffee that combines accessibility and nuance perfectly. Chuntachuyoq is rich and velvety, layered with milk chocolate, mandarin orange and vanilla, which develop into a biscuity caramel sweetness. Subtle clove and hazelnut notes support a juicy, balanced acidity with lemon and cranberry character. As it cools, deeper notes of dried fruit emerge alongside a touch of delicate florals. The mouthfeel is full and creamy, with a clean cocoa powder finish.

The roast profile for Chuntachuyoq has been developed to suit French press, filter or espresso, with a profile that highlights the rounded chocolate and dried fruit notes typical of high-quality Peruvian coffee. It retains the layered detail that gives Sabino Pizarro Mejía’s lot its distinctive profile. For home baristas, a long espresso is a good starting point. In our QC lab we found this style of shot brought the juiciness of the espresso out best.

Sabino Pizarro Mejía and his family use this support network to manage their relatively large 40-hectare farm. They maintain a traditional approach to both cultivation and processing. Bourbon and Typica cultivars grow under native shade trees, and the coffee is fully washed using an open-air two-day dry fermentation.