Carmenpata from Budapest’s Casino Mocca is a Peruvian drip coffee that has a delicate, tea-like flavor with a juicy quality. In the cup, nectarine, lemongrass, and black tea come together, so expect an elegant profile with a light fruity sweetness, a fresh herbal note, and a clean finish. The nectarine adds the soft sweetness of ripe stone fruit to the coffee, lemongrass brightens it pleasantly, and black tea provides a smooth, calmer finish.
The coffee comes from Peru, specifically the Mesapata area in Yanatile, Cusco region. Behind the production is Wilson Mamani Contreras, who runs the Finca Carmenpata farm together with his wife. The farm is situated at a high elevation of 2,050 meters above sea level, and reaching it is no easy task—the journey takes several hours by car, followed by a walk. However, it is precisely this remoteness and high elevation that create very interesting conditions for growing varieties such as Gesha and Bourbon. As Wilson’s knowledge of processing evolves and he learns to manage climatic challenges, he is also supported by the Valle Inca organization, which assists producers in this part of Peru.
The variety is Gesha, known for its elegant, floral, and tea-like character. It is processed using the honey method with spontaneous fermentation. With this method, ripe cherries are pulped on the same day they are harvested, but some of the sticky pulp remains on the bean. It is this pulp that helps develop sweetness, a fuller texture, and a rounder fruit profile during drying. The coffee is dried on raised beds for 16 days and is turned regularly during drying to ensure even drying. The result is a clean and sweet filter coffee, where the delicacy of Gesha blends with the honey-like structure of the honey process, fresh nectarine, lemongrass, and a tea-like finish.