PHILOCOFFEA 428 PERU Puno Region

Origin and Background
This coffee comes from the Sandia Valley in Puno, a mountainous region of the Andes in southern Peru. This area boasts a tropical climate and rich natural ecology, surrounded by deep mountains and flowing rivers, offering beautiful scenery. The Sandia Valley is renowned within Peru for producing extremely high-quality coffee.

This particular batch of coffee was produced in Quilala, Alto Inambari, at an altitude of approximately 1,950 meters. Here, the large diurnal temperature variation allows coffee cherries to ripen slowly in the cool climate. This prolonged growing process enables the coffee beans to accumulate high density and rich sugar content, yielding coffee cherries with complex flavors and prominent sweetness.

This batch is of the Bourbon varietal. In October 2025, farmers meticulously hand-picked only fully ripe cherries, one by one. After harvesting, the coffee underwent a 36-hour Washed Process. Subsequently, the coffee beans were transferred to elevated mesh drying beds (African beds), avoiding direct sunlight, for a slow drying period of approximately 18 days. This long and even evaporation of moisture perfectly preserved the coffee's original aroma and sweetness.

This coffee is produced by a 4.5-hectare farm jointly managed by small-scale farmers in the Puno region. Combining the rich natural environment of the Andes with traditional cultivation techniques passed down through generations, this coffee fully expresses the terroir of the Sandia Valley, allowing you to savor the delicate flavors unique to Peruvian coffee.

Roast Level: Light Roast
During sample roasting, we captured its delicate citrus notes and honey-like sweetness. To allow everyone to fully enjoy this exquisite flavor, we specifically set it as a Light Roast.

In the initial stages of roasting, this bean gave the impression that heat penetration was difficult. Therefore, we applied ample heat in the first half of the roast, then transitioned to a gentler progression in the latter half. First crack occurred slightly earlier than expected, and after the first crack, we meticulously controlled the temperature to prevent scorching the beans.

Flavor Description and Brewing Experience
During cupping for quality assessment, we tasted the fruitiness of Hassaku orange and green apple, accompanied by a subtle sweetness reminiscent of honey and hazelnut.

When we brewed it using HARIO V60 with the 4:6 Method and invited the production team from the roastery to taste it, a colleague commented: "The moment the coffee enters your mouth, you can taste wild berries and honey, and the aftertaste has a refreshing sensation like citrus!"

Subsequently, we tried brewing with Mr. Tetsuya Kasuya's latest "10-Pour Recipe," and the result was a very clean flavor, giving an impression that was refreshing and comforting, like black tea.

This coffee likely possesses several different facets, and depending on the type of dripper and brewing method used, the impression of its flavor will also be renewed.