Peru – Highland Select Reserva (Washed)

This Peru coffee is a smooth, inviting cup that strikes a balance between indulgence and subtle refinement. The dominant note of fudge brings a rich, chocolatey sweetness that’s dense and comforting, while the cookie butter adds a creamy, spiced warmth—think cinnamon, brown sugar, and a buttery finish. Underneath it all, a note of black tea adds delicate structure, lending clarity that keeps the cup from becoming overly heavy.

The result is a medium-bodied coffee that feels both decadent and composed, with a mellow sweetness and a clean, lingering finish. Ideal for slow mornings or a cozy afternoon brew.

Tasting Notes: Fudge | Cookie Butter | Black Tea
Recommended Roast: Light – Medium
Score: 87.25

Quantity

Clear

About the coffee

Region	Satipo
Estate Name	Familia De La Cruz
Process	Washed
Altitude	1300 – 1800
Varietal	Catuai, Caturra, Gesha
Sweetness	8

About the source

Nestled at around 1,600 meters above sea level, the Familia de la Cruz Wet Mill is a remote and stunning family-run farm and milling operation owned by Cesar and his wife, Roly de la Cruz. Although they work with ANTARI in Río Tambo, their farm actually sits just outside the border of Junin, in Raimondi, Atalaya, Ucayali—on the edge of an extremely remote and rugged region. Accessing this area involves a full day’s drive, traversing steep mountains roads through dense forest, as Ucayali’s landscape shifts from Andean foothills into the Amazon Basin. This remote geography makes transportation and communication challenging, but it also contributes to a unique microclimate good for specialty coffee.

The de la Cruz family speaks Quechua among themselves, with the elder generation not speaking Spanish. They are a dedicated, passionate family, proud of their heritage and deeply invested in their land and coffee. In 2024, they experimented with a special lot of Geisha, applying extended fermentation in parchment form after pulping. The result was an exceptional micro-lot. They plan to continue to experiment with with special processes and fermentation to produce more unique micro-lots, hoping to bring attention to Ucayali’s untapped potential as a specialty coffee region.