Reserva La Margarita is located in the Cuzco jungle, at a height of 1900 masl. The farm is 3.5 hectares large and lies on a very steep hill covered with native guava and platano trees that keep the temperature cool and preserve the ecosystem of the region. During harvest season, the farm is home to the whole family. They selectively handpick ripe, red cherries and these are then floated once to sort out remaining underripe and defect ones. The coffee is then fermented anaerobically twice: a first time in the cherries, for 40 hours and a second time after depulping, for 72 hours. They are then washed thoroughly and slowly dried for 15 days. The interrupted fermentation technique significantly lengthens the drying time of the coffee and so enhances the sweetness.

Roaster Paulien visited the farm in early 2024 and it is with their friendship and support that we proudly present this coffee in this year's Roast Master competition in Amsterdam, where we will be brewing it on filter.