Peru, Minca
Peru, Minca Peru, Minca
$ 15.95

Origin: Peru, Junin, Chanchamayo & Satipo Provinces

Variety: Caturra, Bourbon, Typica, Pache, Catimor

Altitude: 1200-1750 MASL

Process: Washed


  • Velvety Cherry
  • Caramel & Cocoa
  • Red Apple

    "Located between the Andes Mountains and the rainforest, Satipo, a province in the region of Junin, is also known as the ceja de selva, or, “jungle entrance.” It’s a region rich in biodiversity and with very asymmetrical topography, which creates different types of airflows that help the coffee trees to flourish."

    Every producer who contributed to this lot processed the beans — from de-pulping to solar drying — on his or her farm.They washed the beans, fermented them for 10 to 18 hours and then dried them on their patios with a mantada, a special textile, to prevent contamination. There are no central mills in this area."

    "In the Qechua language, minca refers to a bond between producers. While they'll hire help for the harvest, during the year they depend on their neighbors, which significantly lowers their labor costs. Groups will travel from farm to farm, accomplishing what needs to be done before moving on to the next farm. Minca is a sign of their unity and perseverance. This idea of caring for the whole — this social contract — is minca."

    -Genuine Origins Importers

    *Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio