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Description
SEY- Lisbeth Quispe - SL9 - Washed - Peru 250gRoasted 4 28 We have long been interested in coffees from the Sandia Valley in southern Peru, and this selection from Lisbeth Quispe marks the first lot we have been able to bring in from this valley. In the cup we find apricot, lychee, and Pink Lady apple. VARIETAL SL9* REGION Sandia Valley, Puno ALTITUDE 1,950 masl HARVEST November 2025 PROCESSING Hand picked at peak ripeness. Held in cherry for 24 hours. Floated. De pulped. Dry fermented for 36
We have long been interested in coffees from the Sandia Valley in southern Peru, and this selection from Lisbeth Quispe marks the first lot we have been able to bring in from this valley. In the cup we find apricot, lychee, and Pink Lady apple.
SL9*
Sandia Valley, Puno
1,950 masl
November 2025
Hand-picked at peak ripeness. Held in-cherry for 24 hours. Floated. De-pulped. Dry-fermented for 36 hours. Dried on raised beds for 20 days until moisture content reaches ~10%.
ABOUT LISBETH QUISPE
The Sandia Valley has long been a place we have wanted to explore. In the past, some of the best coffees we have tasted in Peru have come from this region, though it remains a challenging place to work. Logistics from the valley to the port are difficult, and the farms are small and remote. We are excited to bring Lisbeth’s coffee in as our first selection from this valley this season.
ABOUT SL9
*While this variety’s exact genetic fingerprint is not currently in the global database, its similarity to SL09 supports the use of SL9 as a provisional working name. For now, we refer to it as SL9, as it contains no Gesha in its genetic composition. However, we are continuing conversations with geneticists, as well as with communities in the Inkawasi Valley, about how this variety should be referred to and represented going forward. Colloquially known as “Gesha Inca,” we had this variety genetically tested last year and found that it closely resembles SL09—a rare cultivar belonging to the Ethiopian Legacy group. “SL” refers to single-tree selections made by Scott Agricultural Laboratories in the 1930s. While SL28, SL34, and Mibirizi are the most widely grown SL selections, SL09—and by extension SL9—remains uncommon in cultivation today. Local names like “Gesha Inca” often reflect history and terroir as much as genetics—capturing a conversation between lineage, cultivation, and the way producers and communities have always understood their coffees.
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