Peru | Esteban Palero Quispe

Esteban Palero Quispe manages two farms in the municipality of Alto Inambari in southern Peru. His farms, Cencca and Palmerao, span a total of 3.5 hectares and sit at 1,870 MASL. This lot is a separation of Bourbon harvested between October and September 2025. We are excited to share more coffees from Peru and to further explore the country’s diverse profiles. In the cup, we find tropical citrus, papaya, stone fruit, and florals of pine and eucalyptus.

Esteban has spent his entire life in the community of Alfonso Ugarte. At the age of 70, he has dedicated his life to working in coffee. Now, his children help with the farm, but he remains passionate about continuing to live and work on the land.

Cherries are picked at peak ripeness and floated to remove defects. After this the cherries are depulped and fermented for 12-20 hours in tanks.. The seeds are then washed and moved to dry on raised beds for 10-20 days.