Peru, Manuel Marlo Baca

Manuel Marlo Baca is an experienced and passionate coffee producer from Roblepampa, a town in the Lonya Grande district of the Utcubamba province in Amazonas. Manuel is a 4th generation coffee producer and Since 2017, Manuel has been deeply involved in managing and improving the family farm, bringing his knowledge and expertise to the cultivation of specialty coffee through many professional training courses and accreditations. 

The farm is located in the town center of Roblepampa, within the Pacpa village, at an altitude of 1850 meters above sea level and cultivates Bourbon, Geisha, and Pacamara. Manuel looks after his farm under an agroforestry model and plants native trees such as Pine, Cedar, and Guabo to provide deep roots into the soil to retain moisture, and tall height for the shade. 

Manuel employs a detailed and methodical processing approach which he has learned through the Q Processing Level 1 Qualification and through his own experience, each harvest trying new fermentations and recording the results.

This coffee has been uniquely processed using a double fermentation method: first, the coffee is fermented as a cherry, anaerobically, then pulped and fermented a second time. While this method often produces bold, wild flavours, this particular coffee stands out for its elegance and balance. It offers a bright yet refined cup, with floral notes, tropical fruit acidity, and a sweet cherry finish.