Peru — Albino Ibias; Tres Cedros

Tastes Like — 🥭 Tropical Melon • 🌸 Jasmine • 🍯 Honey • 🍑 Peach

DETAILS

• Producer / Farm: Albino Ibias / Tres Cedros

• Region: Inkawasi, Cusco, Peru

• Varietal: SL9* (provisional name, closely resembling SL09)

• Process: Washed — hand-picked, floated, dry-fermented, washed, raised bed dried

• Altitude: 2,260 masl

• Harvest: December 2025

• Roast Level: Light (Filter)

• Size: 250 g

INTRO — A Rare Peruvian Discovery from SEY and 'SL9' naming

SEY is delighted to present Peru — Albino Ibias; Tres Cedros, a striking and beautifully expressive coffee from the remote Inkawasi Valley in Cusco. This lot represents SEY’s first year working with the Ibias family — an opportunity the roaster describes as a true honour given the exceptional quality revealed in the cup. What makes this coffee especially compelling is its genetic curiosity: the varietal is labelled SL9*, a rare selection closely resembling SL09 but not yet fully catalogued in global coffee databases. Locally, beans like this are often referred to as “Gesha Inca,” reflecting both heritage and unique character. 

SEY’s approach focuses on transparency, precision, and expressing terroir clearly in every roast. Here, the clean, vibrant processing and thoughtful development allow the distinctive profile of this rare varietal to shine in a light, filter-centric roast that’s lively, layered, and inviting. 

THE PRODUCER — Albino Ibias & the Tres Cedros Microclimate

This lot comes from Albino Ibias and his family’s work at Tres Cedros, a farm nestled in a dramatic microclimate just below Inkawasi’s tallest waterfalls. The region’s high elevation, misty ravines, and rich volcanic soils encourage slow cherry maturation — a crucial component in building complexity and aromatic depth. SEY highlights how rare it is to work with this variety and the producer, reinforcing the significance of this harvest in their seasonal line up.

Though the SL9* varietal’s formal genetic documentation remains in progress, its resemblance to SL09 — a member of the “Ethiopian Legacy” group — suggests lineage tied to some of coffee’s most captivating flavour profiles, combining both sweetness and floral nuance.

THE PROCESS — Clean Washed Precision with Fermentation Nuance

Albino Ibias; Tres Cedros follows a meticulous washed processing sequence designed to enhance clarity, sweetness, and complexity:

🍒 Hand-Picked at Peak Ripeness — Cherries are carefully selected at peak maturity. 
🌊 Float & Sort — Floatation removes lighter, defective cherries.
⏱ 32-Hour Dry Fermentation — Extended dry fermentation builds depth of flavour without masking clarity.
🚿 Washed & Rinsed — Thorough washing highlights clean acidity and structural balance.
☀️ Raised Bed Drying — Slow, even drying on raised beds preserves inherent sweetness and aromatic expression.

This combination of methodical sorting, fermentation, and drying reveals both fruit brightness and floral character in the cup — hallmarks of excellent washed lots from high-elevation Peru.

THE CUP — Vibrant, Floral & Juicy

In the cup, Albino Ibias; Tres Cedros is lively and layered — a beautiful showcase of Peru’s growing reputation for nuanced specialty coffees:

Flavour Notes

🥭 Tropical Melon — juicy, sweet tropical fruit brightness
🌸 Jasmine — light, floral perfume that lifts the profile
🍯 Honey — golden sweetness with gentle balance
🍑 Peach — soft and succulent stone fruit depth

The finish is clean and elegant, anchored by a refined acidity that keeps the cup bright and engaging. This is a coffee that rewards thoughtful brewing and highlights SEY’s passion for discovering and celebrating exceptional origin character.

If you’d like, I can also produce a short tasting card version for retail tags or social posts!