Yulisa Carhuallocllo

SPARKLING WASHED CATURRA LOT FROM A YOUNG PRODUCER IN NORTHERN PERU For years, we have marvelled at the quality coming from Yulisa Carhuallocllo, and awaiting the first opportunity for her coffee to grace our menu has been a lesson in patience. At just 26 years old, Yulisa placed 7th in the Peru Cup of Excellence last year. Managing her 3 hectare biodiverse farm named La Miel where honeybees aid in pollination, Yulisa primarily cultivates Geisha, Caturra, and Bourbon that adorn steep slopes. Cherries are floated before beginning an 18 hour in-cherry fermentation, depulped, and fermented for an additional 36 hours before drying on African beds for 25-30 days. Yulisa's Caturra is lively with notes of passion fruit, lilac, and cane sugar.