Llacta Pata

Gilber Huayllas in Peru

Honey processed

To get to Gilber's farm you will have to go to Cusco, which is actually the ancient capital of the Inca empire. The scenic drive from Cusco to Llacta Pata takes you through the historic and iconic Machu Picchu.

No one knows how the SL9 ended up in Peru, but the flavour profile resembles the florality of a Geisha, which is why it is often referred to as the Inca Geisha.

The dry conditions and stable temperatures at Llacta Pata allow for a controlled dry honey fermentation, which adds an additional layer of sweetness to the cup profile. The cool climate ensures consistent, even drying throughout the process.

High altitude significantly slows cherry maturation. As a result, Gilber Huayllas is among the last producers in Peru to harvest each season.

Coffee cherries on a branch with green leaves

Person standing in front of a mountainous landscape with greenery

Cup of Excellence

This lot earned a top-three finish at the Peru Cup of Excellence, where international judges blind-taste hundreds of lots to identify the country's finest. A podium placing puts it among the most exceptional Peruvian coffees of the season.