ESPRECHELON - our seasonal, single-origin house espresso ///

Origin - Peru

Region - Callayuc, Cajamarca

Process - Washed / 48h anaerobic

Producer - Merly León / Finca la Palta

Altitude - 2250m

Variety - Caturra

Tasting notes - Apricot, raspberry, cola

Suggested espresso recipe - 18g in / 38g out / 33 seconds

For the tenth edition of Esprechelon we wanted to do something celebratory and use the opportunity to spotlight two incredible female producers from Peru’s northern Cajamarca region. Ismeria and Merly León are coffee-growing sisters from the mountains of Callayuc, both of whom produce exceptional coffees on their small farms. For the second part of this double-release, we have a delicious coffee from Merly.

Merly Leon has been a dedicated coffee producer and a member of Aromas del Valle co-operative for seven years. Together with her family, she cultivates coffee varieties such as Yellow Caturra, Catuai, Bourbon, and Typica. Through Aromas del Valle, Merly has received valuable training in harvest and post-harvest processes, including fermentation techniques, which have helped her add value to her coffee and gain recognition internationally. Innovation is at the heart of her work, as she constantly seeks new processes to uncover unique flavor profiles. Merly believes the rich soil and diverse microclimates of her region play a key role in producing exceptional coffee.

Her farm, La Palta, is located in Santa Teresa de Callayuc in Cutervo, Cajamarca. Named after an avocado tree growing on the property, La Palta symbolizes the natural richness of the area.

For this lot, ripe cherries are floated to select the densest (highest quality) ones for processing. The cherries are then fermented anaerobically in sealed containers for 48 hours, pulped, fermented again for 42 hours, and then washed and dried on raised beds. Drying takes an average of 17-18 days.