Coffee Description
Farmers in this region are known for running “micro-mills” on their land, allowing them to have control and access to each stage of the coffee processing. Ermitaño does exactly this, managing every step from harvesting and depulping to fermentation and drying!
Once harvested, the cherries are depulped to remove the outer fruit layer then the rem put into fermentation tanks for 48hrs. The now fermented seeds are then laid across raised beds to dry, located underneath solar drying structures to keep them protected from rain.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Typica
Process
Washed
Elevation
1850 masl
Region
Cusco
About Ermitaño Huillca Quispe of Peru
Grown in the Yanatile valley of southeastern Peru, this coffee comes to us through a community-led cooperative, Café Orígenes, in which Ermitaño and his wife Dora are prominent members alongside their children, Eloy and Marco. Together they own and run a 1.5 hectare farm, growing a majority of Typica variety coffee trees as well as some Bourbon and Catimor trees to diversify their crops.
Cusco, Peru
Dapper & Wise
In 2013, Insomnia's owners Evan Aldrete and Tyler Geel launched Dapper & Wise as a tasting room and roasting facility in Portland's Western suburbs, and by 2014, as a wholesaler as well.
Based out of Hillsboro, Oregon, Evan and Tyler work with a stellar team, all of whom are dedicated to the values that undergird Dapper & Wise: “We want people to walk through our doors and feel welcome. We want people to taste our coffee and be impressed and inspired. We want the coffee we roast to exemplify the hard work of the producers that grow it.”
