San Fernando Cedrobamba Washed

Aromas of peach, caramel, and candied almond introduce this crisp Peruvian coffee. We tasted orange, milk chocolate, plum, and more candied almond in the cup. A soft pear-like sweetness rises in the finish, alongside notes of black tea, clove, and semi-sweet chocolate.

Details

Producer: Cooperativa San Fernando Farm: 14 smallholders Region: La Convención, Cusco Altitude: 2,100-2,350 masl Varietal: Bourbon, Typica, Gesha Process: Washed Roast: Light-Medium Notes: Candied Almond, Orange, Black Tea

The Story 

This unique high-altitude lot consists of Bourbon, Typica, and Gesha grown by 14 smallholders belonging to Cooperativa San Fernando, a new partner of Crop to Cup Coffee Importers:

“Based just west of Machu Picchu, San Fernando began in 2001 with 70 members, and by 2004 had established a commercial relationship with Equal Exchange that continues today. Through the 2010s, the group grew in size and capacity, achieving international certifications and eventually separating from COCLA (a large regional union of cooperatives based in Quilabamba that had dominated Cusco’s coffee trade for decades). By 2020, alliances with NGOs and lenders such as Agriterra, Root Capital, Shared Interest, and Progreso helped strengthen San Fernando’s financial and technical foundation.

"Now with over 450 members, San Fernando operates as a mature and transparent organization with strong governance, agro-ecological commitments, and a deliberate emphasis on equality and Indigenous identity. Its cupping lab supports feedback and lot separation, and the coop currently exports both 85-point community blends and 86.5+ microlots.”

Sourced from the La Convención province of Cusco, the San Fernando Cedrobamba Washed represents the collaborative efforts of the Cooperativa San Fernando. This Peruvian offering is composed of the Bourbon varietal, a plant type historically celebrated for its balanced sweetness and complex acidity. By utilizing the washed processing method, the producers emphasize the inherent clarity of the bean, allowing the delicate profile of candied almond, orange, and black tea to shine through without the influence of fruit fermentation often found in other techniques.

Roasted by PT's Coffee Roasting, this lot benefits from the high-elevation environment of the Andes, where cooler temperatures typically slow the maturation of the coffee cherry. For those looking to further explore the nuances of these specific descriptors, consulting a flavor wheel can be a helpful tool in identifying the subtle interplay between the citrus notes and the tea-like finish characteristic of this region.