Benigno Rayme Grande

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The care and attention to detail in every aspect of harvest and processing translates directly to how clean and sweet this coffee is in the cup. Highly sweet and approachable throughout, while simultaneously offering a complexity of flavors as it cools and evolves in the cup. Give it to your barista friend or your grandma. Notes of milk chocolate, vanilla, honey, apple, pear, plum, cherry, clementine, orange blossom, nougat, marzipan resonate throughout.

  • Roast: light
  • Acidity: crisp, clean, citrus acidity
  • Body: medium bodied
  • Taste Notes: honey, crisp, delicate
  • Process: washed
  • Varietal: Bourbon, Caturra, Mundo Novo
  • Origin: Cusco, Peru in partnership with Red Fox Coffee Merchants, Yanatile District
  • Altitude: 1,800 to 2,000 masl

From the head roaster of 1000 Faces Coffee:

In the Southern Highlands of Peru lies an absolutely magical expanse of coffee producing land - the Cusco region. We’ve only recently started to dip our toes into sourcing coffees from Peru, but it’s feeling like we’ve stumbled upon a hidden gem. Within the Cusco region lies the Yanatile district, and within the Yanatile district there exists the ideal conditions for producing stellar coffee.

Many farms are nestled over 2,000 meters above sea level in the mountains, and the valley boasts an arid climate that is perfect for drying and storing parchment. This is very beneficial for the shelf life of the green coffees - a slow and even drying process without excess moisture in the air means that coffees from this area are going to be very stable and taste vibrant for many months after they are harvested.

We’re overjoyed to be bringing in a beautiful lot of coffee from a man with deep love and respect for the tradition of coffee growing - Benigno Rayme Grande. Our friends at Red Fox Coffee Merchants were able to access this remote region with the help of their long time friend, Prudencio Vargas. He organized a group of twenty farmers from the Yanatile Valley as a unified association.

From the info relayed to us, it seems like spending time in Cusco is more like traveling through Middle-earth than it is simply visiting a farm. Some of the utmost quality focused producers, Benigno included, still manually depulp and process their coffee by hand at their farms. Processing on the farm allows the coffee to stay under the producers’ watchful eyes throughout the every step of the process.

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