This natural-process Pacamara aces the balancing act between sweet and savory in a velvety, complex cup. Aromas of pineapple and amaretto lead to flavors of wild strawberry and tamarind, with toffee-like sweetness and tropical fruit acidity. The layered aftertaste of chardonnay and cocoa nib provides a delightfully savory finishing touch.
Producer: Edith Meza
Farm: Finca Tasta
Region: Llayla District, Satipo Province
Altitude: 4,600 feet
Notes: Wild Strawberry, Toffee, Chardonnay
Edith Meza was born in the mountains of rural Peru. As a teenager she moved to the coffee-growing Satipo Province, in the central forest of Peru, to be close to her mother’s family. When they settled, her mother planted a couple hectares of coffee. Sadly, her mother passed away shortly after Edith graduated from school.
Along with her younger brother, they decided to take possession of the farm and become coffee producers. She moved to Lima to study farm management and quality control, earning a diploma in exportation. Edith Meza introduces herself as a producer of specialty coffee and a food engineer: “I’m completely in love with this product, because you learn every day.”
Finca TASTA is not just a specialty coffee farm—Srta. Meza has built a company with a mission to elevate Peru's specialty coffee industry. In 2012, she joined the National Coffee Board and worked behind the scenes at the national specialty coffee competition, learning from renowned Peruvian and international cuppers and buyers. It was here that she introduced herself to PT’s co-founder (and then-green coffee buyer) Jeff Taylor. That same year she trained and performed as a sensory judge during the National Barista Championship.
In 2013, Finca TASTA began experimenting with different coffee processes, and by 2014 began producing honey and natural processed coffees. They are the first coffee farmers in the region to provide benefits to their employees and are working to educate other farmers in the region about sustainable farming practices.