At 1,900 meters above sea level, where the Sacred Valley's slopes fold into the cloud forest of Santa Teresa, La Convención, one farmer has done what no other producer in Peru has managed: win the Cup of Excellence. Twice.
From Finca Nueva Alianza to the world stage
Dwight Aguilar Masias runs Finca Nueva Alianza, a small farm in the highlands of Cusco, Peru. While Peru has long been overlooked in specialty coffee, Dwight's meticulous work with rare varieties like Gesha has forced the industry to pay attention. When the international jury cupped his lots blind, they placed him first. And then, in a later competition, first again. No other Peruvian producer holds two Cup of Excellence titles.
What makes his coffee different
There are no shortcuts in Dwight's process. Cherries are hand-picked at peak ripeness and rested for 24 hours before floating removes any defects. The coffee is de-pulped, dry-fermented for 36 hours, then dried slowly on raised beds for around 20 days, the stage you see in the photo above, until the beans stabilise at roughly 10% moisture. The result is a cup of startling clarity: jasmine, lychee, stone fruit and lingering honey. It is Peru's answer to Panama's famed Geisha, at altitude, with its own identity.
From his drying beds to your brewer
We buy directly from Dwight, ship his parchment to Oslo, and roast in small batches to order. If you want to taste why the jury ranked him first, twice, start here:
- Red Gesha Microlot - Cup of Excellence Peru
- Yellow Gesha Microlot - Cup of Excellence Peru
- SL09 Inca - Cusco, Peru
The smallest lots sell out quickly. When they're gone, they're gone until next harvest.
