Vanilla Whipped Cream / Mango / Mai Tai
Cruz Pata, Alto Inambari, Sandia, Puno
Bourbon & Caturra
Roberto Quipse Hanco is a member of the Tupac Amaru Cooperative located in Puno region of Southern Peru. They have an annual membership of over five hundred farmers within the Sandia province's Inambari Valley. This groups coffees represent the sweetest and juiciest offerings from the Puno region. They do not do anything revolutionary, processing their coffees much like any other group throughout South America. They simply do the right things well and it shows in the cup.
To be isolated from the group as a single producer micro-lot Roberto's coffees had to stand out from the pack on the cupping table. His coffee is full of the beautifully complex, sweet juciness that his group community is marked by. However he is set apart by an additional level of refinement and floral overtones. Two contributing factors are his elevation and varietal makeup. His farm San Pedro is among the highest elevations in the area, allowing his coffee to develop more slowly, shaping a tight acidity. Additionally he is one of the few producers in the group growing Bourbon alongside Caturra, adding a bit more depth to his sweetness.
Roberto's coffees hits the palate with strikingly complex tropical fruit tones that carry throughout the experience highlighted with notes of lime and pineapple. As the coffee cools you are left with a lingering finish of fresh vanilla whipped cream. This coffee carries a beautiful florality, juicy fruit tones, and rich creamy finish that comes together to remind us Don the Beachcomber's famous tiki drink, the Mai Tai. It is the perfect coffee to capture as much of these summery days as possible.