PRODUCER
Edith and Ivan Meza Sagarvinaga are dedicated sibling producers at Finca Tasta in Peru’s Central Forest, Junín. Inspired by their mother’s vision, they focus on cultivating high-quality, specialty coffee using sustainable and biodiverse farming practices. Their commitment to environmental stewardship includes preserving native flora and fauna, minimizing chemical use, and supporting local community development. Finca Tasta has become a model for innovation and ecological responsibility in Peruvian coffee production,
producing unique and expressive coffees that reflect the region’s rich terroir
REGION &TERRIOR
The farm's clay-rich soils and high-altitude conditions foster slow cherry maturation, enhancing the beans' complexity and flavor depth. Beyond coffee, Finca Tasta maintains 22 acres of preserved forest, promoting biodiversity and ecological balance. This commitment to environmental stewardship ensures a harmonious relationship between agriculture and nature, further enriching the farm's terroir and the distinctive qualities of its coffee
VARIETAL
Caturra-A compact, high yielding natural variation of the Bourbon variety, prized for its bright acidity, medium body, and sweet citrus forward flavor profile.
PROCESSING
Ripe cherries are depulped and washed to remove mucilage, resulting in incredible clarity.