Peru, Norica Perez Vagas

Norica and her husband Gary have been immersed in the coffee industry since their childhood in Combapata, where coffee is the local bread and butter. It wasn't until the birth of their son Neydan that they decided to focus on specialty coffee, aiming to improve their income and provide a better quality of life for him.

In 2019, they began growing high-quality varieties like Gesha and Bourbon. However, their first year was disappointing due to low-quality beans. They then adopted an anaerobic process, which led to significantly better results. Since then, they’ve concentrated on refining their processes, investing in infrastructure, and increasing production capacity.

Norica’s farm is located in an ideal spot, bordering a pristine forest with a unique microclimate, making it perfect for growing specialty coffees, particularly those processed using washed and anaerobic methods.

Sourced from the Combapata region of Peru, this lot represents the meticulous work of producer Norica Perez Vagas. The coffee features the Gesha varietal, a plant globally celebrated for its distinct floral aromatics and tea-like clarity. By utilizing an anaerobic fermentation method, the producer has introduced a unique controlled environment during processing, which often influences the final cup profile by enhancing complexity and body.

Roasted by Reuben Hills, this selection highlights the intersection of specific regional terroir and intentional post-harvest techniques. When evaluating the nuances of such a specialized lot, tasters may find it helpful to reference the flavor wheel to identify the specific characteristics developed through this anaerobic process. This coffee serves as a compelling example of the evolving landscape of Peruvian specialty production, showcasing how careful varietal selection and innovative processing can elevate the profile of a single-origin offering.