Finca Tasta - Honey Catuaí
Finca Tasta - Honey Catuaí
BAG ID: 001.2
| region | Challhuamayo, Junín, Peru |
|---|---|
| farm | Finca Tasta |
| producer | Edith and Ivan Meza Sagarvinaga |
| altitude | 1450-1600 masl. |
| varietal | Catuaí |
| process | honey, dried on raised beds |
| notes | plum, chocolate, herbal tea, apple |
| profile | mild mannered, interesting, balanced |
| roasted by | No6 Coffee Co. |
| importer | Royal Coffee |
This minimal-intervention honey process coffee is carefully fermented for twelve hours before drying on raised beds for about two weeks, retaining its mucilage to enhance sweetness and complexity. The result is a soft, layered cup, with butterscotch, apple, plum, herbal tea, and graham cracker, balanced by bright hints of lime and peach.
Finca Tasta
At Finca Tasta, a farm nestled in Peru’s central forest, siblings Edith and Ivan Meza Sagarvinaga are carrying forward a vision first started by their late mother. Over the past decade, they have transformed this project into a model of sustainable, biodiverse coffee farming, all while producing some of the most consistent and compelling coffees in Peru.
More than just farmers, Edith and Ivan bring expertise from food science, engineering, and business management to their work. They consult for producers and organizations, participate in international coffee expos, and advocate for regenerative agriculture. Their commitment to sustainability extends beyond coffee—Finca Tasta cultivates plantains, yucca, beans, corn, tomatoes, raspberries, and even pine trees, ensuring a diverse and resilient ecosystem that provides food for their team.
Edith and Ivan’s dedication to precision in processing is evident—this year, their coffees arrive as a trio of washed, honey, and natural process lots, offering a unique opportunity to explore how different techniques shape their thoughtfully cultivated beans.
Finca Tasta is more than a coffee farm—it’s a living example of sustainable agriculture. The Meza Sagarvinaga siblings actively work to move away from monoculture, inspiring other farmers to embrace biodiversity. Nine of their twenty-three hectares remain completely untouched, preserving natural habitats for deer, monkeys, and native bird species. Their logo, featuring a deer and a tree, represents this unwavering commitment to conservation.
Edith’s leadership extends beyond the farm. She is an active member of the International Women’s Coffee Alliance, leading community engagement and specialty coffee workshops in Challhuamayo. Her energy and vision for the future of Peruvian coffee are as vibrant as the coffee she produces.
