Carlos Saenz Machay Pata SL9

Carlos Saenz Machay Pata SL9Mango, jasmine, and lychee. This release continues our exploration of the SL9* variety from the remarkable region of Amaybamba. Coffees from this area have been extraordinary this season. We have been captivated by the SL9* variety grown in the valley surrounding the town of Amaybamba. The region is extremely difficult to access, yet it produces some of the most compelling expressions of both terroir and the SL9* variety that we have encountered. This

Mango, jasmine, and lychee. This release continues our exploration of the SL9* variety from the remarkable region of Amaybamba. Coffees from this area have been extraordinary this season.

We have been captivated by the SL9* variety grown in the valley surrounding the town of Amaybamba. The region is extremely difficult to access, yet it produces some of the most compelling expressions of both terroir and the SL9* variety that we have encountered. This is only our second year exploring Amaybamba, and our first year purchasing coffee from Carlos Saenz. We cannot wait to return.

While this variety’s exact genetic fingerprint is not currently in the global database, its similarity to SL09 supports the use of SL9 as a provisional working name. Colloquially known as “Gesha Inca,” genetic testing found that it closely resembles SL09—a rare cultivar belonging to the Ethiopian Legacy group.

Processing: Hand-picked at peak ripeness. Floated to further remove defects and de-pulped on the day of harvest. Wet-fermented for 32 hours. Washed. Dried on raised beds until moisture content reaches 10.5%.