Peru, Norica Perez Vagas

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Experimental
  50
• Funky
  40

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 GeshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction. and BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars.. However, their first year was disappointing due to low-quality beans. They then adopted an anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 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 washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. and anaerobic methods.