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Las Mishas Peruvian Speciality Coffee - 250g Compostable Coffee Bag
Las Mishas Peruvian Speciality Coffee - 250g Compostable Coffee Bag
Las Mishas #1 - Peruvian Single Origin Speciality Coffee - Tasting notes
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Tasting Notes

CITRUS / CACAO / BERRY / GREEN TEA

A community lot of Bourbon, Caturra, Catuai and Catimor varieties grown by smallholders in the Colassay area of northern Peru. This organic, washed coffee is rich and syrupy, with notes of plum, strawberry, caramel and black tea. 

Coffee Origin

LAS MISHAS #1

Colossay

Produced by smallholders
Bourbon, Caturra, Catuai & Typica varieties
Altitude 2000-2100 MASL
Washed process
Organic certified

COFFEE STORY - LAS MISHAS #1

Las Mishas is a community lot grown high in the hills of Colasay, in the Cajamarca region of northern Peru. It's named for the area's small family farms, most of which work less than two hectares of land. At nearly 2,090 metres above sea level, the cool mountain climate slows everything down, including the drying process, giving these coffees a depth and clarity that's hard to find elsewhere. It's also a remote and often difficult place to reach, as the roads can become impassable when it rains.

We source this lot through our partner, Origin Coffee Lab, who work closely with growers across Colasay, La Coipa and San Ignacio to build long-term relationships with producers. Through careful, selective cupping, microlots and community blends are chosen for their quality and consistency, while our partner supports farmers directly with quality protocols, traceability, and fair premiums. The aim is simple: reward good work with a stable income, so producers are encouraged to keep investing in the quality of what they grow.

AT THE FARM

Farms in this program are certified organic and typically just over two hectares in size. Equipment is simple, often no more than a hand pulper and a patch of ground to dry on, but the quality coming out of these small plots is consistently impressive. Varieties are mixed, as is common across northern Peru, with many trees planted nearly 40 years ago. Bourbon, Caturra, Catuai and some Typica make up most of what grows here, alongside small and dwindling amounts of Catimor.

Picking is a family affair, often supported by seasonal workers when harvest is in full swing. Many farms also rely on "Mingas," collaborative picking days where neighbours and relatives come together to bring in the harvest, a tradition locals describe as "today for you, tomorrow for me." Cherries are picked in careful passes, selecting only ripe fruit as it comes.

Processing happens on site in small micro mills, using basic pulpers and simple fermentation tanks. Depending on the farm, cherries are either floated and rested overnight before pulping, or pulped right after picking. Either way, the coffee undergoes a dry fermentation, without added water, lasting between 15 and 48 hours, before being washed clean and laid out to dry. Drying takes place slowly on tarps or in simple tunnels, usually over two to three weeks, until the coffee reaches the right moisture for export.