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Transcend Espresso Tres Quebradas - Peru
Transcend Espresso Tres Quebradas - Peru
Transcend Espresso Tres Quebradas - Peru
Transcend Espresso Tres Quebradas - Peru
Transcend Espresso Tres Quebradas - Peru

Transcend Coffee & Roastery

Transcend Espresso Tres Quebradas - Peru

Nectarine | Tamarind | Milk Chocolate

Starting Parameters: 19.5 in | 30 seconds | 40g out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
  • Town: Shumbana
  • Region: Santa Rosa, Jaén, Peru
  • Farmers: 11 farmers who go by the collective name “El Diamante”
  • Processing Method: Washed
  • Varieties: catuai, pache, catimor, bourbon, caturra
  • Altitude: 1590-1800 meters

Santa Rosa is a mountainous district located just east of the city of Jaén. Its misty heights provide ample moisture and cool temperatures for high quality coffee. We’ve bought coffees from this area before, but this was the first time I’ve been able to visit.I didn’t get to spend as much time with the producers in Santa Rosa as I would have liked. We got a bit turned around on the way there and ended up going half an hour in the wrong direction. This wouldn’t be such a big deal, but I had to be back in Jaén to deal with a dental emergency that had sprung up on me during my trip. When we finally arrived we met with Israel Vasquez and Onias Guerrero, two local farmers who are part of El Diamante. Before we visited the farms, Israel’s family served a lunch that by all accounts was delicious. I can only vouch for the rice, and it was indeed very tasty. As we ate, Onias cracked jokes about my infected tooth and offered to pull it out right there.

By the time we set out to the farm, the sun had begun casting a golden light on the small valley we were in. On the walk we passed through several farms owned by others and finally made it to Israel’s plot some half hour later. He walked us through his young bourbon trees all the way to his prized gesha trees. Well cared for and clearly thriving, the trees looked exceptionally vibrant as they were bathed in the golden sunlight. We didn’t stay long because we had to get back to the city, but I was struck by the area and how it was building a coffee growing community itself from the ground up. It’s truly inspiring to watch. This lot, called Tres Quebradas, is a blend of 11 producers, including Onias and Israel. The lots are all sent to the offices of Origin Coffee Lab, which is where I got to taste it. I was so impressed by the milk chocolate sweetness that wrapped itself around flavours of nectarine and plum. This makes a remarkably sweet espresso.

-Josh Hockin
Director of Coffee