Peru Red Bourbon - Espresso Roast

Natural Peru Red Bourbon from The Mamaruntu farm . Smooth and sweet with a slightly berry aroma. 

What you will expect from the cup…

Blueberry, Maple Syrup, Milk Chocolate

Some Information...

Region:  Utcubamba, Amazonas

Altitude: 1700 

Process: Extended Anaerobic Natural

Varietal: Red Bourbon

About the process...

Marcos collects mature cherries only, washes them in water and ferments in cherry for 72 hours, sealed in timbos (plastic tubs). After that, he places the full cherries into solar dryers for 30 days to ensure that the coffee has a moisture content of 10.5-11%.coffee is then left to rest and then vaccum packed at the farm ready to be exported.

About the farm...

Marcos Herrera is a producer from the village of Rodriguez Tafur, located at 1700 meters above sea level in the district of Lonya Grande, in the Amazonas region. He is regarded as of the best specialty coffee growers in Peru and is well known in his district of Lonya Grande, coming 2nd in November 2023 at regional competition. Marcos has been a producer since childhood because his parents are farmers. Since 2014, he has been growing Geisha, Bourbon and SL28 varieties.

Marcos inherited his father's farm, which was called "Oso Perdido" (Lost Bear) named after his father who was the only person who took care of the farm and walked alone in the countryside. The people of the town told him that he was like a lost bear.

Today, Marcos has this farm with his wife, Kary Yoany Guevara Guevara. This couple, along with their son Marko Aurelio Herrera Guevara, continue the family's generations-long tradition of coffee cultivation. The Mamaruntu farm is named after the enchanting Chachapoyas princess who captured the heart of Inca Tupac Yupanqui.