Limited to only 15 jars!

Tres Cedros represents a new chapter in Peruvian coffee - a rare SL-09 that could define the country's specialty identity, much as Geisha defines Panama.

Producers Saulo & Ronaldo Ibias Casa of Inkawasi, have rapidly become known for their dedication to rare genetic varieties and meticulous processing at their farm, Tres Cedros. This is an SL-09 lot, a rare variety that is becoming affectionately known as 'Inca Geisha' in homage to the country's ancestry and the varietal's exceptional cup quality.

The farm sits between 2070–2260 masl in the Cusco district of Peru, surrounded by thriving biodiversity. The first yield from the 8000 SL-09 seedlings at the farm is just 250kg and is exclusively processed with advanced fermentation techniques. This tiny, washed lot underwent a double fermentation pre & post pulping. The result is an incredible phosphoric acidity and remarkable clarity of flavour. The producers describe it as a "complete coffee" with a dense body and fruit forward profile. Their dream is for SL-09 to become the calling card of Peruvian specialty coffee.

In the words of the producers:

“This variety is impressive; we'd say it’s a complete coffee. In the cup it reflects a mix of fruits and flowers, a phosphoric acidity, and a dense, heavy body. Our dream is for Peru to have an identity with this variety… Just as Ecuador has Sidra and Panama has Geisha, SL-09 should be the calling card of Peruvian coffee.”

It is both a celebration of rare Peruvian genetics and a tribute to the producers' dream: that SL-09 becomes Peru's calling card.  

> This coffee was roasted on the 23.04.26 and is best enjoyed 14 days to 3 months from roast date. 

> Please note: due to the small amounts available we are offering this as a 'wholebean' only product.

RECIPE: 

Chosen by our own, Scott Martin, in the Irish Barista Competition. Works with all kinds of drippers, but especially well with those that have fast flow and flat bottoms, the likes of Orea Brewers.

• 12.5g coffee - 190g water - 90ºc - under 80ppm 
• 0:00 - add 50g aggressively 
• 1:30 - add 70g aggressively and swirl to level the bed. 
• 2:30 - add 70g with as little agitation as possible.

You should see a dry bed by 3:30 and a TDS of between 1.45 and 1.52 is optimal - lower to show off more florality and higher to enhance sweetness.