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Producer - Patricia Colina
Origin - Peru
Process - Natural
Varietal - Catuai Amarillo
Altitude - 1820 MASL
Flavour Notes - Dried Plum, Honey aftertaste
Best for: Filter + Modern Espresso
roast level: Very Light
Farm
Mi Legado Natural (Natural Legacy) is a one-hectare farm located at 1,809 metres above sea level within the Tsachopen Native Community, part of the Oxapampa Asháninka–Yánesha Biosphere. The farm is dedicated exclusively to cultivating the Yellow Catuaí coffee variety, grown under the shade of both native and exotic trees, and has been in production since 2022.
The farm is managed by a family who live on the land, where parents and the next generation work together to carry out sustainable practices rooted in traditional agricultural techniques that respect the surrounding ecosystem. Their approach emphasises organic farming, with a focus on protecting their own health, the wellbeing of their customers, and the long-term vitality of the land. Today, the producer is also a proud member of the Bio Agriculture Yanesha–Tsachopen Cooperative.
PROCESS
This coffee is produced using the traditional natural process, where ripe coffee cherries are carefully dried with the fruit still intact before the beans are removed. As the cherries dry, the beans absorb natural sugars and fruit characteristics, creating a cup with vibrant sweetness, rich body and layered notes of ripe fruit.
Producer - Patricia Colina
Origin - Peru
Process - Natural
Varietal - Catuai Amarillo
Altitude - 1820 MASL
Flavour Notes - Dried Plum, Honey aftertaste
Best for: Filter + Modern Espresso
roast level: Very Light
Farm
Mi Legado Natural (Natural Legacy) is a one-hectare farm located at 1,809 metres above sea level within the Tsachopen Native Community, part of the Oxapampa Asháninka–Yánesha Biosphere. The farm is dedicated exclusively to cultivating the Yellow Catuaí coffee variety, grown under the shade of both native and exotic trees, and has been in production since 2022.
The farm is managed by a family who live on the land, where parents and the next generation work together to carry out sustainable practices rooted in traditional agricultural techniques that respect the surrounding ecosystem. Their approach emphasises organic farming, with a focus on protecting their own health, the wellbeing of their customers, and the long-term vitality of the land. Today, the producer is also a proud member of the Bio Agriculture Yanesha–Tsachopen Cooperative.
PROCESS
This coffee is produced using the traditional natural process, where ripe coffee cherries are carefully dried with the fruit still intact before the beans are removed. As the cherries dry, the beans absorb natural sugars and fruit characteristics, creating a cup with vibrant sweetness, rich body and layered notes of ripe fruit.
