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Elevated brewing — La Palta COE Lot 3
Elevated brewing — La Palta COE Lot 3
Elevated brewing — La Palta COE Lot 3

Elevated brewing — La Palta COE Lot 3

200 g —
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  • Origin — Peru
  • Producers — Elmer and Elvis Tineo Mendoza
  • Region — Jaen, Cajamarca
  • Varietal — Caturra, Bourbon
  • Terroir — 1650 masl, cool tropical climate
  • Process — Natural


View taste card here.

La Palta COE Lot 3

High up in the mountains above the north-western city of Jaen, Elmer Tineo Mendoza and his family are producing award-winning coffees. This special lot placed third in Peru's edition of the Cup of Excellence - a competition that uncovers the finest coffees from 11 of the world's leading coffee-producing countries.

Elmer himself is in charge of crop management and harvest, with eldest son Elvis overseeing the post-harvest process. In recent years, infrastructural improvements to La Palta (including indoor parabolic drying facilities) have had a big impact on the quality and consistency of the farm's coffees.

This naturally-processed lot was floated in water to remove lower-quality cherries, then rested for 60 hours before being laid out on indoor drying beds for 25 days to achieve the optimal moisture content.

The result is a lip-smackingly juicy cup with notes of apricot and cranberry. The finish is markedly clean - more similar to a classic washed coffee. It's easy to taste why La Palta COE Lot 3 scored so highly, earning an SCA score of 90.


We recommend brewing this coffee with a pour over coffee brewer. A flat-bottomed dripper (Orea, Kalita) is preferable for reduced chances of choking during brewing. The coffee should be ground medium to medium-fine. Use filtered water at 97 degrees Celsius, and the Assembly pour over method.

Please note that our Elevated brewing coffees are dispatched every Wednesday. 



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