Producer: Manuel Marlo Baca Variety: Gesha Farm: Pacpa Region: Lonya Grande, Amazonas, Peru Elevation: 1,850 Meters Process: Washed Harvest: October 2023 Notes: Blackberry, Autumn Royal Grapes, Violet, long and punchy acidity. This coffee is a big win from Manuel Marlo this year, the coffee is hitting so hard with big bodied fruit and loads of nuance. This is one of our favorite coffees we get to roast from Peru and I am just a huge fan of mister Marlo-Baca. This profile boasts a big body, glossy viscosity, peak berry sweetness and dynamism hot to cool. There's a blackberry character throughout that leaves room for delicate florals and long flourishes of sparkling pear sweetness. This cup is loud with and layered with notes of plum, pluot, purple grapes, raspberry and floral finishes. This is our second year working with Manuel, going direct this round. His production is built off of the foundations of his family's legacy in coffee farming. Manuel is young & eagerly seeking to enhance his repoitore in the realm of specialty coffee. We've been talking for a minute now and I cannot express how encouraging his story is. He's honoring his family and taking the time to properly sort and process his coffee for clarity and quality. He wants to improve his cup score - he cups his coffees and many other coffees year round. There's an attention to detail and general love for the natural world in Manuel, it's infectious. The farm is named after a mysterious bird in the area - Pacpa, whom has blessed the farm and the surrounding aread with great crops. He's carefully selected only ripe cherry's for this lot. He did an 18hr. fermentation and held the seed in parchment for 35 hours. He's built out a rad (raised bed) drying station where he dried the coffee for up to 30 days. After milling and sorting he immediately put these into hermetic bags for optimal storage. All of these steps were executed with great care, it's exciting to see this caliber of coffee come out of Peru. The cup quality is very good. ¡Saludos Manuel! Last Roast: June 2nd. Our coffees are best after two weeks+ of the roast date.