Llacta Pata

Description

It’s aromatic, sweet, and subtly fruity, yet as light as a morning breeze. Notes of white tea, ripe peach, and fresh lime combine in the cup to create a clean and elegant brew with subtle floral notes and a long, sweet finish. It’s exactly the kind of coffee you’ll appreciate both as a morning pour-over and as a refreshing cold brew when you’re in the mood for something cooler The coffee comes from the Llacta Pata farm in the Cusco region of Peru, specifically from the Pacaybamba area in the Incahuasi Valley. The farm is run by producer Gilber Huayllas and is one of the highest-altitude coffee farmsinPeru. It is situated at an altitude of around 2,300 meters, where the cool mountain climate slows the ripening of the coffee cherries and allows them to gradually develop their sweetness, aroma, and complexity. It is precisely because of this extreme altitude that Gilber is among the last producers in Peru to harvest. The exceptional quality of his work is further confirmed by his placement in the 2025 Cup of Excellence Peru competition, where Llacta Pata took 3rd place with a score of 89.97 points. This placement alone suggests that this is no ordinary coffee, but an exceptional lot that impressed the jury with its quality, clarity, and character. Furthermore, the coffee plants grow in soil rich in volcanic sediments, meaning it is abundant in minerals and organic matter. Such soil has excellent drainage and simultaneously supports active microbial life, creating ideal conditions for growing specialty Arabica. The volcanic nature of the terroir thus significantly contributes to this coffee’s elegant and tea-like profile. This lot consists of the SL9 variety, which Peruvian producers often refer to as“Inca Geisha.” In the cup, it is prized mainly for its floral notes, delicacy, and aromatic character. The beans were processed using the honey method, in which a portion of the sweet pulp is left on the bean after the skin is removed. In the case of Llacta Pata, processing takes place as a controlled dry honey fermentation in the cool and stable conditions of the Incahuasi Valley. Thanks to this, the coffee retains its clarity and lightness, while also gaining a more pronounced sweetness, complexity, and a delicately syrupy character.