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Scenery Coffee

Peru - Los Manantiales Espresso

Peru - Los Manantiales Espresso

Owned by Anderson Guerrero and his father Fernando, Finca Los Manantiales in northern Peru was established around 2018 and named for its abundant natural springs. At Los Manatiales, they’re cultivating the Tabi varietal across 5 hectares, and principally processing honey and natural coffees with some super interesting technical intervention in the processing.
They have a side-business in soil analysis and agricultural technology, and this level of technical sophistication shows both in the agronomy and in the processing - which is why we were drawn to this lot to run as our next espresso.

£26.00
£26.00
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Brew Guide:

Best Brewed with: Espresso, Moka Pot, Immersion (French Press/Aeropress)

Medium-Light Roaster Influence: This coffee has roasted like a dream - naturally hitting the right acidity profile and solubility for an espresso, with the cup profile perfect for that concentrated character and syrupy body.

Best rested for: 2-3 weeks

Filter: 65g/L, 93°C Water, with rest we like to move down to 91°C

Espresso: 18g, 40g, 30-34s - brilliant in milk. Can pull it faster and touch wider yield for a more balanced black 'spro, but we're obsessed with the body on this coffee.

We're tasting: Big purple character - grape jam, crème de cassis, fresh plum acidity. Silky melted chocolate ganache body, malty assam tea, with some sticky dried fruits in the finish - dates, figs & cascara.
In milk: Milk chocolate & tannic red grape

Traceability

Country of Origin:
 Peru
Region:
 Perlamayo, Jaén province, Cajamarca
Farm:
 Los Manantiales
Producer:
 Anderson Guerrero
Variety:
 Tabi
Elevation:
 2000 MASL
Process:

Fed Batch Honey: Ripe cherries collected and delivered to the central processing point, before floating and skimming. 
Cherries fermented for 24 hrs, before the fermentation liquid is drained. Using a proprietary process developed at Los Manatiales, the mossto fermentation liquid is inoculated with a ‘mother’ starter culture that is kept alive throughout harvest, alongside panela sugar to provide more food for the microbial culture.

Cherries pulped and the wet parchment is reintroduced to the hyperactive fermentation, rested briefly, then spread out to dry as a honey.
Import Partner:
 Chacra
Harvest

Crop 24/25, Arrived UK March 2025

 

The Story

We've always been mega-fans of Peru - we've long known there is excellent, excellent quality potential beyond the bulk lot blender perception that it was oft tarred by. We feel like every year, we're seeing more and more exciting processing and variety potential.
Not only is Peru rapidly becoming, in our mind, the South American answer to Panama (some Peru Gesha can go blow for blow with Panama, at much better value, in our eyes), we're also seeing the sort of technical intervention levels that were previously the exclusive domain of producers in Colombia. 

Los Manantiales exemplifies this Peruvian coffee transformation. The lot's technical features - very precise fermentation periods, controlled inoculation, precise drying - were a rarity in Peru up until a few years ago.

Colombia offers a useful parallel. Its coffee transformation began thirty years ago with infrastructure investment and processing experimentation at select farms before spreading region-wide. Peru now follows this pattern. Innovators like the Guerreros establish techniques that neighbouring producers adopt and adapt, and with a rising recognition of Peru's quality potential sees the consuming market demand increase as well.

We honestly believe Peru will be a powerhouse in the speciality field given a few years (although it is oft hamstrung by logistics issues getting coffee over the Andes and out to port - one of the biggest hurdles currently facing its new rise).

Between the incredible high altitude potential, growing adoption of forward thinking and high value varieties and the spread of higher intervention processing - we have to ask ourselves the critical question:
Is Peru the next Colombia? 
We think yes; and it's time to get hyped.

Credit for additional farm & producer photography: @agroteccorp

Resting: If you can bear to wait, coffee stored in the bag (un-opened) for this period will improve immensely as it releases CO₂ created during the roasting process, and will be at peak flavour for several weeks following the "Best Rested for" indication.
You are of course welcome to open your coffee earlier and it should still be tasty!

Once opened, consume within 2 weeks 

We suggest that all of our coffees are best enjoyed within 3 months from the day it was roasted and indicate the "roasted on" date & "best before" date on the rear of the bag.