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Stage\Bonus\Maran Nuq

SGD 24.50
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  • Region: Inkawasi, La Convención, Cusco
    Producer: Daniel Silvera
    Cultivar: SL09
    Process: Fully Washed
    Elevation: 2100 masl

    Roast level: Extremely light
    Roasted for: Filter
    Rec. rest: 21 days
    Net weight: 100g

  • *WARNING *
    For improved clarity and sweetness., please remove the chaff from the grounds before brewing.
    ____

    Tasting Notes: Coffee blosso, candied orange, white nectarine, oolong

    Fragrance/Aroma: White florals, citrus, peach, honey
    Acidity: Structured, citric
    Body: Tea-like, delicate
    Aftertaste: Lingering, floral honey

    Nice 👍🏼

  • Maran Nuq Estate is situated in the Inkawasi region of Peru's Cusco area, at the foot of APU Choqesafra, a mountain of profound spiritual significance within Andean tradition. The plantation's exceptional altitude, rare among Peru's coffee-growing regions, contributes to a distinctive terroir further enhanced by volcanic soils rich in minerals and organic matter. These soils provide a stable and abundant source of nutrients for the coffee trees. The estate is surrounded by pristine mountain landscapes, with panoramic views of the snow-capped Choqesafra creating an unspoiled natural environment.

    The extreme elevation produces growing conditions uncommon elsewhere in Peru, resulting in a unique and rare flavor profile. A natural shading system has been implemented using native vegetation and trees to protect the coffee plants. This canopy helps maintain soil moisture, increases organic matter return to the soil, and improves both tree health and cup quality potential.

    The estate operates under the Incahuasi Valley Coffee Agricultural Cooperative (Cooperativa Agraria Cafetalera Valle de Incahuasi, or CACVI), which was established on January 21, 2005, and is led by manager Claudio Ortiz Osis. The cooperative has grown to include over 500 members organized into 13 committees, with 11 located in Inkawasi and two in Ayacucho. Each member cultivates an average of 1.5 hectares, producing approximately 22 quintals per hectare. Regional committees operate centralized processing plants where coffee cherries are collected and processed through depulping, fermentation, washing, drying, and short-term storage. The coffee is then transported to a central warehouse in Andahuaylas, Apurimac region, where it undergoes sampling, physical grading, and sensory evaluation conducted by professional cuppers.

    The plantation lies within the Incahuasi Valley at the base of Choqesafra mountain in La Convención province. Local producers have maintained the traditional values inherited from their Inca ancestors, practicing Ayni (mutual aid) and Minka (collective labor) while living in harmony with the natural environment. Coffee cultivation follows shade-grown methods combined with irrigation systems and soil conservation measures designed to ensure healthy tree development and high-quality bean production.

  • Sourced from: Vela Ethan (via 咖啡小小家)

  • Moisture content: 10.0%
    Weight loss: 11.0%
    Agtron: W75.5 / G122.4 / △46.9