Peru Familia Guevara Bourbon

COUNTRY: Peru
REGION: Cusco
FARM: Finca Otocani
VARIETY: Bourbon
PROCESS: Washed
ELEVATION: 1800 M
CUPPING NOTES: Milk Chocolate, Almond, Apple   

     This coffee comes from Tablahuasi, a corner of La Convención province in Cusco, nestled in Peru’s high jungle. It’s a land of abundant rivers and streams, lush vegetation, and a tropical climate averaging around 23°C—conditions that, at 1,800 meters above sea level, create an exceptional environment for growing quality coffee.
     La Convención is the largest province in the Cusco region, and over 90% of its territory belongs to the high jungle—a landscape that blends tropical exuberance with Andean altitude. It is also one of Peru’s most important coffee-producing areas, known for its biodiversity and a farming tradition that dates back decades, when coffee first arrived with families who found the high jungle to be the ideal place to cultivate it.
     The district of Ocobamba, where Tablahuasi is located, is especially rich in natural resources: coffee grows alongside cacao, citrus, and a diverse agriculture that reflects the fertility of the land.
     Within this context, the Guevara family has been dedicated to coffee in Tablahuasi for two generations. What began as an inherited tradition has gradually evolved into an increasingly careful and technical production. Their 4.5 hectares of farmland may not be extensive, but in the world of specialty coffee, size matters less than the attention given to every stage—from selecting cherries during the September harvest to controlling the drying process, along with year-round agronomic care.
     With the support of Valleinca specialists, the family has modernized its facilities by incorporating raised drying beds under shade and washing tanks. These improvements are not merely technical—they represent a clear commitment to quality and to producing a coffee capable of competing in international specialty markets. In a region where climatic conditions can be both favorable and unpredictable, infrastructure and knowledge make the difference between an ordinary harvest and one that reaches the cup with the clarity and character of this lot.
     Behind this process are years of learning, guidance, and a determination to improve without losing a sense of origin. This is a coffee that reflects that balance between roots and evolution: the accumulated knowledge of two generations, the richness of Tablahuasi’s natural environment, and a forward-looking mindset committed to growth without compromising what truly matters.
     Bourbon is one of the most historic Arabica varieties. Originally from the island of Bourbon (now Réunion), it was among the first to spread worldwide and remains valued for the profiles it produces: sweet, complex, and with well-defined acidity. In the highlands of Tablahuasi, adapted to the tropical microclimate of Cusco’s high jungle, it expresses this full potential with a solid base and a distinct character.
     The process is washed with 36 hours of fermentation, which promotes a clean and well-structured cup where the varietal can express itself without interference. After pulping and fermentation, the coffee is slowly dried on raised beds under shade for 18 days—a gradual drying process that helps preserve the integrity of the bean and develop greater complexity in the cup.