Peru - Mario Rufasto, Anaerobic Washed Espresso | Regenerative Organic Certified

Dulce de leche, fresh cherry and red apple. Silky and sweet, perfectly balanced.

$23.65 AUD

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Regenerative Organic Certified
Grown Under Shade
Glyphosate Free
Selective Hand Picking

Our second microlot from Peru this season, we are thrilled to introduce a stunning washed coffee from Mario Jesús Rufasto Zulueta, from the microregion of Pariamarca, near Cajamarca in northern Peru. Armed with over 30 years of coffee experience, Mario cultivates this coffee on his 2-hectare organic farm, El Sipres Estate, at a staggering 2247 masl.

This lot is a field blend of Bourbon and Caturra varieties, hand picked and processed with meticulous care. After a 12-hour fermentation, the coffee is slowly dried for 20 days, developing a cup profile of exceptional clarity and sweetness. It showcases elegant notes of sweet caramel, fresh cherry and red apple.

This coffee is a beautiful expression of Mario’s commitment to his craft and community, reflecting, in his own words, his dedication “to the land, our people and our tradition.”

Producer	MARIO RUFASTO
Processing	ANAEROBIC WASHED
Varieties	BOURBON & CATURRA
Harvest	AUGUST 2024
Altitude	2,247 MASL
Region	PARIAMARCA, CAJAMARCA

20.0g

ground coffee dose

27

seconds

43g

espresso shot yield

93.0

brew temperature

This recipe was developed on a La Marzoco Linea PB, using a Mazzer Major VP Grinder. We encourage you to play around to meet your personal tastes and equipment setup.

Mario Jesús Rufasto Zulueta is not merely a coffee producer; he is a custodian of the land. With over three decades of experience farming in the highlands of Pariamarca, he has become a respected leader in his community, deeply committed to a vision of agriculture that gives back more than it takes. This philosophy is the driving force behind his family’s decision over four years ago to convert their farm, El Sipres Estate, to a fully organic and regenerative system.

This commitment goes far beyond simply eliminating chemicals. For Mario, it is about actively building a healthier, self-sustaining ecosystem. His Regenerative Organic approach is founded on a profound respect for soil health, biodiversity, and the long-term vitality of his farm.

A farm that is not only sustainable, but thriving.

VARIETY

Bourbon & Caturra

PROCESS

Anaerobic Washed

ALTITUDE

2,247 masl

Mario enriches his sandy, sloped soil with ‘Churufer’, a local organic matter that builds fertility and resilience. The native forests surrounding his coffee plots are intentionally preserved, acting as a natural barrier against erosion, creating vital shade for the coffee, and promoting a vibrant biodiversity that includes native birds, reptiles, and amphibians. Water is sourced from the farm's own highland plots, closing the loop on resources.

At an exceptional altitude of 2247 metres, this pristine environment allows his Bourbon and Caturra trees to produce coffee of remarkable quality and complexity. Mario sees his work as a partnership with nature, a principle that shines through in the clean, vibrant character of his coffee. Every cup is a direct reflection of a farm in perfect ecological balance, a testament to his belief that protecting the land is the only way to secure the future of coffee.