Alto Rioja Mishqui Anaerobic Honey
Alto Rioja Mishqui Anaerobic Honey
VolCa Coffee

Alto Rioja Mishqui Anaerobic Honey

OriginPeru
ProcessAnaerobic, Honey

Summary

A specialty coffee from Peru produced by brothers Kevin and Andy Lopez on their farm Finca Alto Rioja near Moyobamba in the Mayo River valley at 1300 masl. The coffee consists of Maragogype and Caturra varieties, processed using a honey-anaerobic method: 48 hours of anaerobic natural fermentation followed by 80 hours of anaerobic fermentation in sugar mucilage, then gently dried on shaded drying beds. Flavour notes include fruits bomb, sparkling, and winy characteristics. The coffee was selected, milled, and cupped by Mishqui Huayo, a local specialty coffee company.

AI-assisted description, based on roaster & cupping data.
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Details

FormatBean
DecaffeinatedNo
ProducerKevin Lopez and his brother Andy
Altitude1300 m.a.s.l
VarietyCaturra, Maragogipe
NotesWiney

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The roaster

VolCa Coffee
VolCa Coffee

Volca Coffee is a specialty coffee roaster based in Sweden, serving a rotating lineup of single-origin beans from Brazil, Colombia, Ethiopia, and beyond. They run their own cafe — stop by for a brew — and offer training through VolcaKitchen, so they're as much about sharing knowledge as great coffee. The team they call "Amig@s" and the Torogoz bird in their branding hint at Salvadoran roots and a convivial spirit. Their webshop cycles through fresh arrivals from Guatemala, Honduras, Peru, El Salvador, and more, often selling out fast. A warm, community-driven roaster with serious range and style.

AI-assisted description, based on roaster & cupping data.

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