Whole Bean
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: mandarin orange, earl grey, peach, hachiya persimmon

Origin Details

Region: Inkawasi, Cusco, Peru
Elevation: 2380masl
Producer: Gilber Huayllas, Llaqta Pata
Process: Anaerobic Washed
Variety: SL9

ABOUT THIS COFFEE AND PRODUCER

The SL9 varietal has interested us for a long time. Colloquially known as “Inca Gesha” in Peru, SL9’s origins are still a mystery. Originally, Inca Gesha was thought to be its own distinct varietal hailing from Ethiopian Gesha genetics. However, genetic testing pioneered by Lance Schnorenberg of SEY Coffee and Christophe Montagnon of RD2 Vision found that Inca Gesha was a surprisingly close match to SL-09 from Kenya. As a result, Inca Gesha was almost universally renamed “SL9”. There is still debate about whether SL9 should still be referred to as Inca Gesha, as this was and still is the term Peruvian farmers use to refer to their crop, and while it is a very close match to SL-09, it is not exact.

We acquired this lot from Llaqta Pata due to a very unique situation. Originally, we were supposed to receive the #3 Cup of Excellence lot from Llaqta Pata. Unfortunately, FedEx lost that lot in transit and deemed it unrecoverable. Thankfully, through some work with our partners, they generously replaced it with a later harvest from the same CoE plot in  Llaqta Pata that used the exact same processing method. Fortunately, the SL9 we received as a replacement had very similar qualities to the original CoE lot and we think it will be equally enjoyable!

This specific lot we have received from Llaqta Pata is anaerobically washed and showcases the florality and malic acidity that SL9 is known for. The cherries are first fermented for 12 hours at low temperature in grainpro bags and then de-pulped. Next, the coffee is fermented for another 12 hours in water. Finally, the coffee is dried for 20 days on raised beds.

WHY WE SELECTED THIS COFFEE

We’re beyond excited to share our very first SL9 release.

While we were incredibly saddened to lose our COE #3 lot, we’re deeply thankful we were still able to secure a later harvest from the very same plot and producer. It gave us another opportunity to experience what we believe is one of the most exciting varietals and growing regions in coffee today.

SL9 carries a nuanced and deeply expressive flavor profile that, in our eyes, competes with the very best coffees in the world. This particular lot is exceptionally clean, allowing the terroir to shine through with remarkable clarity.

In the cup, it opens with a profile that immediately reminded us of an elegant gesha—sweet mandarin orange layered with delicate Earl Grey-like florals. As the coffee cools, a dense peach sweetness begins to take over, evoking the vibrant stonefruit character we love in top Kenyan coffees.

The body is equally captivating: silky, weighty, and uniquely custard-like, reminding us of ripe hachiya persimmon.

We hope you’ll join us on this journey as we continue exploring one of the most compelling varietals of this decade.