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Peru | Finca Artemira


Black Cherry | Chocolate Brownie | Almond Butter

Region | San José de Lourdes, San Ignacio
Altitude | 1800 MASL
Process | Washed
Variety | Red & Yellow Caturra, Catuai

We've enjoyed a series of really tasty Peruvian coffees over the last two years in particular and this is a more than worthy addition to the set!

Finca Artemira gets its name from Doña Artemira, the matriarch of one of the first coffee-farming families to settle in the Salinas area in San José de Lourdes. When her husband Francisco Huamán Mondragón died at an early age, Artemira was left to take care of the farm while bringing up four children, one of whom, Ebert, would take on the running of the farm in 2015 after years of exploring the growth of speciality coffee culture in Lima.

Ebert decided to rename the farm after his dedicated mother and to use what he had learnt of the emerging quality-focused market to move the farm towards catering to changing tastes. He introduced several new varieties including Geisha, Bourbon and Caturra and also endeavoured to focus on growing coffee sustainably, with the introduction of native trees Cedro and Romerillo to the plots to provide shade to the coffee plants while helping with biodiversity, water retention and soil quality.

Once the ripest coffee is selectively picked, it is de-pulped and put in closed black bags for 60 hours under shade. It is then washed with clean water and left to dry.

As a result of this hard work, each cup is a testament to dedication and flavour to be enjoyed!