Peru: Sumaq Urqu, SL09, Washed

Peru: Sumaq Urqu, SL09, Washed

50g
$25.50
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Peru: Sumaq Urqu, SL09, Washed

Peru: Sumaq Urqu, SL09, Washed

White Floral. Orange Blossom. Tangerine

Producer Efraín Torres Calle
Farm Sumaq urqu, Cusco, Inkawasi, Peru
Method Washed - 15 Days Slow Dried
Varietal SL09
R.Profile Best for Filter & Cold Brew
$25.50
Next Roast: Novmeber 9, 2026
Size
About Producer & Farm

About the Producer

Efraín Torres Calle is the first in his family to grow coffee. He runs Sumaq Urqu with his wife and children. In 2019, he planted SL09, wanting to grow a specialty coffee with its own character, and has been learning how it grows on his high-altitude land ever since.

About the Farm

Sumaq Urqu means "beautiful mountain" in Quechua. The 1.8-hectare farm sits around 2,000 m in Sillapata, Inkawasi, in Cusco's La Convención province. Cool, humid weather and big day–night temperature swings slow ripening down. The coffee grows under shade among dense vegetation, alongside red and yellow Geisha, Bourbon and Typica.

SL09 is a rare variety that traces back to the Scott Labs selections in Kenya. In Inkawasi, it's sometimes called "Inca Gesha" for its large, long beans, but it's a different variety from Geisha.

Processing Method

Washed

Ripe cherries are hand-picked, then pulped, with most of the mucilage removed. The coffee ferments in its parchment for 12–36 hours, depending on the temperature, and is then washed clean. The beans are dried slowly on raised beds or patios for 15–20 days, down to 10–11% moisture, and stored in GrainPro bags. This gives a bright, clean cup with white florals and citrus.

Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:16.5 — 15g coffee, 248g water
•Water Temp: 86C to 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular, 86C
•0:35 — Pour to 120g, center, 86C
•1:05 — Pour to 200g, center, 92C
•1:35 — Pour to 250g, circular, 92C

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.

When to Open & Best Enjoyed

For Filter

Ready to open:
Day 6 — can be aged and remain unopened til Day 28

After opening:
Enjoy within 30 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.

(Note: Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)

Never Too Much Coffee