We have been working with Cultivar to source exceptional Peruvian coffees for years. So when the chance arrived to partake in this year’s “Chicha Challenge” we jumped at it. With the competition being hosted for a handful of the most notable producers across Peru to create unique microlots, a team of national judges blindly cupped and selected the top 12 to be the finalists showcased in the Chicha Challenge. When we cupped what was offered, on a table of fascinating and standout coffees, there was one that took the cake for us- this killer lot from Andres Torres. 

Andres has a great reputation, well renowned for the production of delicious natural gesha coffee. Having had the opportunity to learn and grow under both his parents and grandparents, he has continued to push himself and experiment, and that drive has landed him in the finals of the Cup of Excellence in Peru. For this microlot the coffee underwent 72 hours of fermentation in sealed plastic tanks before drying in solar tents between 25-40 days.