Julio Arotaype – Cusco, Peru

This is Sey’s second year working with SL9 from Julio Arotaype. Grown at the highest elevation of any farm Sey sources from in Central or South America, this lot offers exceptional complexity. In the cup: aromatic florality, layered stone fruit, and melon.

Julio is a young producer cultivating SL9 at extreme altitudes in the mountains near Cusco. Sey recently had the opportunity to visit his farm, Sol Naciente—a truly remarkable place. Last year, this coffee was mistakenly identified as Gesha, often referred to locally as “Inca Gesha,” and long thought to share its lineage. Further genetic analysis has shown it to be SL9, a distinction that, in Sey’s view, makes it even more compelling.

Flavour Notes: Coffee blossom, stone fruit, melon

What is the roast recency?

Sey doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, Sey typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.