Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Producer - Simon Brown + Merlith Cruz
Origin - Peru
Process - Natural
Varietal - Heirloom
Altitude - 1800 MASL
Flavour Notes - Blackcurrant, Peach, Palma Violets
Best for: Espresso + Filter
roast level: Light
Farm
Simon Brown and Merlith Cruz grow coffee at their farm, Las Etíopes, where they cultivate Ethiopian varieties such as Gesha, Wush Wush, and Heirloom. Beyond farming, they are also the founders of Chacra, an importing company that works closely with smallholder producers committed to high-quality coffee and innovative processing techniques. Their dual role as both producers and importers allows them to support sustainable farming while promoting carefully crafted specialty lots.
PROCESS
The processing method used for this coffee plays a major role in its flavour profile. After harvesting, the cherries were rinsed with cool spring water to reduce microbial activity before being placed, with the skin intact, into a sealed bioreactor. Inside the tank, Simon and Merlith could carefully control variables such as pressure, pH, temperature, and agitation. They then added “mosto,” a fermented coffee cherry liquid from another batch, which acted as a sugar-rich starter culture to guide fermentation with specific beneficial microorganisms. This controlled inoculation and fermentation process helped develop the coffee’s complex and intense flavours. Once fermentation was complete, the cherries were dried slowly on raised beds in thin layers. This stage required constant attention to avoid mould or unwanted bacteria, with frequent turning, shading during the hottest part of the day, and consistent airflow all being essential. The drying process could take up to 25 days, but extending fermentation during drying intensified the coffee’s natural sweetness and flavour complexity.
Producer - Simon Brown + Merlith Cruz
Origin - Peru
Process - Natural
Varietal - Heirloom
Altitude - 1800 MASL
Flavour Notes - Blackcurrant, Peach, Palma Violets
Best for: Espresso + Filter
roast level: Light
Farm
Simon Brown and Merlith Cruz grow coffee at their farm, Las Etíopes, where they cultivate Ethiopian varieties such as Gesha, Wush Wush, and Heirloom. Beyond farming, they are also the founders of Chacra, an importing company that works closely with smallholder producers committed to high-quality coffee and innovative processing techniques. Their dual role as both producers and importers allows them to support sustainable farming while promoting carefully crafted specialty lots.
PROCESS
The processing method used for this coffee plays a major role in its flavour profile. After harvesting, the cherries were rinsed with cool spring water to reduce microbial activity before being placed, with the skin intact, into a sealed bioreactor. Inside the tank, Simon and Merlith could carefully control variables such as pressure, pH, temperature, and agitation. They then added “mosto,” a fermented coffee cherry liquid from another batch, which acted as a sugar-rich starter culture to guide fermentation with specific beneficial microorganisms. This controlled inoculation and fermentation process helped develop the coffee’s complex and intense flavours. Once fermentation was complete, the cherries were dried slowly on raised beds in thin layers. This stage required constant attention to avoid mould or unwanted bacteria, with frequent turning, shading during the hottest part of the day, and consistent airflow all being essential. The drying process could take up to 25 days, but extending fermentation during drying intensified the coffee’s natural sweetness and flavour complexity.
