"Upon grinding, elegant aromas of fresh lychee and delicate white florals rise from the cup, leading into a vibrant yet refined acidity layered with juicy mixed berries and soft stone fruit tones reminiscent of yellow peach. Unfolding into a clean, tea-like finish with lingering floral lift and beautifully complex, multi-dimensional acidity."
Finca Lorifunde is located in the Cusco region of Peru, within the district of Incahuasi, Amaybamba town. Managed by Isaias, a second-generation coffee producer, the farm has steadily positioned itself among the rising stars of southern Peru’s specialty movement.
Cusco has gained strong international recognition in recent years, particularly through Peru’s Cup of Excellence competitions, where coffees from this region have increasingly appeared among top-ranked lots. SL09, locally known as “Inca Geisha,” is regarded as one of the standout varieties.
The name “Lorifunde” originates from the Spanish word Florifundio, meaning abundance of flowers or “angel’s trumpet,” a flower that blooms across the Andean slopes. The farm earned its nickname “The Flower Estate” due to the floral diversity surrounding the property.
Isaias was born into a coffee-growing family and committed himself to specialty production at the age of 27. Today, he is focused on elevating quality standards while passing his passion for high-altitude coffee cultivation to the next generation.
His commitment centers on precision harvesting, careful fermentation management, and slow drying techniques that respect the natural environment of the Andes.
Finca Lorifunde sits at an impressive 2,296 meters above sea level along the slopes near Nevado Choquesafra in the Andes. At this elevation, temperatures remain cool year-round, extending cherry maturation and allowing sugars and organic acids to develop gradually.
The farm benefits from irrigation sourced from high-mountain snowmelt. The combination of intense solar radiation during the day, cold nights, mineral-rich soils, and slow fruit development contributes to high bean density (843 g/L) and refined structural clarity in the cup.
The main variety cultivated in this lot is SL09, commonly referred to as Inca Geisha in Peru. SL-derived lines are known for their structured acidity, floral aromatic potential, and elegant cup profile. When grown at extreme elevations such as 2,296 masl, SL09 expresses heightened clarity and refined complexity. Compared to traditional Geisha lines, SL09 often carries slightly more structure and tension while maintaining floral intensity.
Harvesting is carried out manually, with selective handpicking of fully ripe red cherries. Only peak-maturity fruit is collected to ensure consistent sugar content before processing.
The cherries undergo a 48-hour pre-pulp fermentation, allowing controlled enzymatic activity to begin flavor development. After depulping, the coffee is thoroughly washed to remove mucilage, resulting in a clean washed profile.
Drying is conducted on raised beds over approximately 12 days, allowing gradual moisture reduction to a stable level (average measured moisture: 9.3%). Slow drying at high altitude helps preserve aromatic compounds while stabilizing cellular structure.
After drying, the coffee is stored in parchment form and rested in warehouse conditions until export. Final dry milling (hulling) is performed only prior to shipment, ensuring quality preservation during storage.
Variety : SL9
Altitude : 2296 masl
Process : Washed
Origin : Nevado Choquesafra