Description
Alexander Robles Loayza is a dedicated coffee producer from the mystical and beautiful region of Cusco. Along with his family, he transformed their farm, Finca La Trinidad, from conventional coffee farming to growing specialty coffee after exploring and learning about the craft from their friends and neighbours, La Margarita Coffee Reserve.
Finca La Trinidad is located in the province of Calca, in the district of Yanatile, in the small town of Torreblanca. The farm spans 3 hectares, where they grow specialty coffee varieties such as Geisha, Catuai, and a newer experimental varietal, Sidra, which has had its first harvest in 2025.
Alexander and his family use a natural anaerobic fermentation method, where the coffee cherries are placed in sealed tanks and left to ferment for 6 days at a starting Brix level of 19.
After this stage, the coffee is carefully dried under shade for 45 to 60 days, a slower process that ensures the beans retain their delicate flavours and moisture balance. This extended drying period allows the coffee to develop its full flavour profile before being milled at a central processing station near to their farm.
Tasting notes: Peach Lemonade | Green Tea
Region: Torreblanca, Yanatile, Calca, Cusco
Process: Natural (Anaerobic, Extended Fermentation)
Varietals: Geisha
Altitude: 1800-1900 masl
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