Nueva Alianza CoE#9

An award winning Gesha from the mountains of Cusco. Notes of light muscovado are layered with red apple, heady florals, and orange citrus over a silk like and supremely sweet finish.

Producer: Dwight Aguilar Masias
Farm: Nueva Alianza
Region: Santa Teresa, La Convención Province, Cusco Region, Peru
Cultivar: Gesha
Process: Washed
Altitude: 1820m asl

The mountains of Southern Peru are most immediately recognisable for many as a place to connect with the history of Incan society, often visiting Machu Picchu and Cisco as a tourist. In the wider Cusco region while many of the places people visit lie high above the altitude coffee can grow, in the valleys below lie some truly exceptional coffees. Year after year the coffees from the region get more recognition for their high quality and this micro-lot represents the very best of this quality –
winning a prestigious Cup of Excellence award.

Nueva Alianza, owned by Dwight Aguilar Masias and his family, sits in the heart of La Convención, Cusco. Over the past seven years, Dwight has won five competitions, including two first-place finishes, making us absolutely thrilled to roast coffee from one of the most awarded farms in Peru for you.

Starting in 2000, Nueva Alianza is now a 30-hectare farm in Dwight’s home town of Santa Teresa. He grows a number of cultivars on the farm including Bourbon, Typica, Gesha, and this selection with is a spontaneously yellow fruiting Gesha they call Burguey. The family's fascination with coffee genetics has shaped their award-winning processing approach. Using a washed process method, they aim to highlight the harmony of this unique Gesha and the remarkable terroir of Cusco.

We’ve kept the roast light to preserve the most of this processing style. Dwight’s coffee has all the hallmarks of a great Gesha with the added finesse of an award-winning Cup of Excellence lot. A base of light muscovado and almond nougat opens up to flavours of ripe stone fruit and florals. There are further notes of berry, currant and red apple that rise as the coffee cools. The mouthfeel is silky with a syrup like viscosity and the structure is reminiscent of lime and mandarin orange – crisp, juicy and refreshing. The aftertaste, so typical of a high quality gesha, is sweet with notes of black tea.