Victoria Atao, SL9, Peru - Filter

Eudis Orosco and his wife Victoria Atao manage their farm with a strong respect for nature. Much of the original forest has been preserved for shade, with only minimal clearing carried out for coffee planting. This creates a diverse and balanced ecosystem in which the coffee plants can thrive.

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Flavour Notes: Elderflower, Bergamot, Citrus Fruits, Melon Producer: Victoria Atao Located: Cusco Varietal: SL9 (Geisha Inca) Processing: Fully Washed Harvest: September-November 2025

Eudis explained how traditional Inca agroforestry practices are guided by the lunar cycle, from the planting of new trees through to harvest. For them, managing the ecosystem is inseparable from managing life itself, and maintaining this balance is central to producing exceptional coffee.

Victoria and Eudis work closely together across their chacra, where they cultivate Geisha varieties in two primary plots. Bella Vista is the plot where coffee from Eudis Orosco is harvested separately, while Finca Paulette is the plot where coffee from Victoria Atao is produced. Both lots are processed at the beneficio at Finca Bella Vista. The primary distinction between the two plots is that the majority of SL9 varieties at Finca Paulette produce yellow cherries, while Finca Bella Vista is predominantly planted with red cherry selections.

Geisha Inca is a local mutation of SL9, itself derived from Ethiopian heirloom varieties that have been cultivated in the district for decades. Historically, these varieties were widely neglected due to their low yields. However, through careful quality management and growing market recognition, Eudis and Victoria have continued planting more of these remarkable varieties at even higher altitudes, producing exceptional results and creating stronger economic returns for the local community.

Victoria Atao's SL9 from Cusco represents a carefully fully washed lot that Father Carpenter has roasted to highlight delicate, floral-forward characteristics. The SL9 varietal, processed through fully washed methods, contributes to the coffee's clarity and brightness. The roaster identifies elderflower and bergamot as primary sensory markers, alongside citrus and melon notes—a profile suggesting refined aromatics and subtle sweetness rather than heavier fruit-driven expression.

This Peruvian offering from producer Victoria Atao in the Cusco region sits within a tradition of high-altitude Andean coffees prized for their complexity. The combination of floral and citrus notes invites contemplation of how varietal selection and washing processes interact to shape cup character. For reference on process methods, see our explainer, and for systematic flavor exploration, consult the flavor wheel.