Peru — Enma Palacios Uchubamba Typica & Gesha (Washed)

Tastes Like — 🍮 Dulce de Leche • 🍑 Yellow Peach • 💜 Lavender

DETAILS

• Producer: Enma Palacios
• Region: Uchubamba, Masma, Jauja, Junín, Peru
• Varietal: Typica & Gesha
• Process: Washed (30hr Cherry + 45hr Open Concrete Fermentation)
• Size: 250g

INTRO

From Enma Palacios in Uchubamba — a small valley on the edge of the jungle in Junín, Peru's mountainous heartland. A true family effort between Enma and her daughter Dula, a coffee expert who has been working alongside her mother to improve quality and experiment with new fermentation methods year on year. Warm, sweet, and beautifully fragrant. In the cup: dulce de leche, yellow peach, and lavender.

THE PRODUCER

Enma Palacios was born and raised in Uchubamba — a small valley in the Masma district of Jauja, within the Junín region of central Peru. Jauja holds a unique historical distinction as Peru's very first capital, chosen for its strategic location at the heart of the country and its exceptional climate. Within the district, the Uchubamba valley sits on the edge of the jungle, providing ideal conditions not only for coffee but also for passion fruit, rocoto peppers, and avocados — all important sources of income for local families, including Enma's.

When Enma got married and started her family, her father gave her one hectare of land to farm. On that hectare she grows not only coffee but also carrots, beans, alfalfa, and raises over 100 guinea pigs — a smallholder operation of remarkable diversity and resourcefulness. Her daughter Dula brings professional coffee expertise to the project — extensive experience in tasting and processing that has elevated the quality of the farm's output year on year, turning what began as a traditional smallholding into a genuinely compelling specialty coffee story.

Nomad Coffee supports Enma's project each year through direct purchasing of her lot plus an additional quality premium — encouraging and rewarding her continued commitment to improving and experimenting with fermentation methods on her small farm.

THE PROCESS

The Washed process at Uchubamba involves:

🍒 Hand-picking — Cherries selectively harvested at peak ripeness ⏳ 30-hour cherry fermentation — Whole cherries fermented for 30 hours before pulping 🔧 Pulping — Outer skin removed after the initial cherry fermentation 🧪 45-hour open concrete fermentation — Depulped beans fermented for a further 45 hours in open concrete tanks 💧 Washing — Washed with clean water after fermentation to remove all residue ☀️ Elevated wooden platform drying — Dried on elevated wooden platforms, turned regularly throughout to ensure even drying

The two-stage fermentation is the defining step — 30 hours in the whole cherry, followed by 45 hours open in concrete tanks after pulping, builds the layered sweetness and floral complexity that define this lot, while the elevated wooden platform drying preserves the dulce de leche richness and lavender fragrance that carry through to the finish.

THE CUP

A warm, sweet, and beautifully fragrant washed Typica & Gesha blend from one of Junín's most resourceful and community-rooted smallholder producers — dulce de leche richness, yellow peach sweetness, and a delicate lavender florality in a cup that speaks of family, dedication, and the quiet potential of the Uchubamba valley.

Flavour Notes

🍮 Dulce de Leche 🍑 Yellow Peach 💜 Lavender