Tiburcio Alarcon Bravo

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Tiburcio Alarcon Bravo

16.00

One 12 oz. compostable Biotre bag.

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In the Southern Highlands of Peru lies an absolutely magical expanse of coffee producing land - the Cusco region.  Having not sourced a Peruvian coffee in a number of seasons, it feels like we’ve stumbled upon a hidden gem. Within the Cusco region lies the La Convencion district, and it’s a rare breed. You would be hard pressed to find another coffee producing district in the world with as many farms 2000+ meters above sea level. We’re overjoyed to be bringing in a beautiful harvest of coffee from a man with deep love and respect for the tradition of coffee growing - Tiburcio Alarcon Bravo.  After originally learning the trade from his father, Tiburcio furthered his knowledge through cooperative trainings and began utilizing integrated farm management systems and organic practices.  His farm, Icho Jata, is named after a traditional Quechua phrase that describes the beautiful views and snow-capped peaks of the area.  From the info relayed to us from our friends at Red Fox Coffee Importers, spending time in the Incahuasi Valley of Peru is more like traveling through Middle-earth than it is simply visiting a farm.  Within this valley lies the Amaybamba community (among two others - Pacaybama and San Fernando), which houses a centralized wet mill where producers can deliver their coffee cherries for processing.  Notably, the nature of work life in this region is quite communal. This lifestyle has origins in the Incan ancestry of these farmers and means that a lot of the farm and processing labor is divided and shared by the community.  Some of the more utmost quality focused producers, Tiburcio included, still manually depulp and process their coffee by hand at their farms.  Processing on the farm allows the coffee to stay under the farmers’ watchful eye throughout the every step of the process. The care and attention to detail in every aspect of harvest and processing translates directly to how clean and sweet this coffee is in the cup.  It showcases the elusive one-two tastebud knockout of a big juicy acidity and full silky body.  Be careful going into the arena with this one; Tiburcio’s coffee will come out swinging with grape juice and finish you with a nougaty bodyslam.

Farm: Icho Jata
Region: Cusco
Country: Peru
Varietal: Typica, Caturra, Bourbon
Process: Washed
Altitude: 2300 masl
Harvest Season: July to September