SILLAPATA, Peru

Sillapata is a medium roast that offers a more classic and comforting cup profile, leaning into rich cacao and dark toffee sweetness balanced by dried fruit notes reminiscent of cranberry, raisin, and prune. 

The Sillapata community enjoys a unique logistical advantage within the rugged La Convención province of Peru. Located just outside Santa Teresa, this primarily Quechua-speaking community of around 30 smallholder farming families cultivates coffee on steep mountainsides between 1700–2000 masl. Unlike many remote producers in the region, Sillapata farmers can reach the district’s central warehouse in only 15 minutes, an uncommon convenience in an area often defined by difficult terrain and lengthy transport times. This proximity helps preserve quality immediately after harvest and allows producers to move coffee efficiently during peak season.

Coffee here is grown within a vibrant agroforestry system alongside native Pacay shade trees, which naturally enrich the soil, retain moisture, and slow cherry maturation for greater sweetness and complexity in the cup. Producers cultivate Caturra, Typica, and Catimor varieties throughout the lush river valley formed by the Sacsara and San Ignacio rivers.

Following harvest, cherries undergo approximately 14 hours of fermentation in sealed plastic barrels before being carefully washed and dried for roughly 15 days in solar dryers. This controlled drying environment protects the parchment from fluctuating mountain weather and contributes to a clean, balanced cup profile.

The result is a comforting and layered coffee with sweetness, subtle fruit character, and a structured finish, a beautiful representation of the Santa Teresa district and the producers who call Sillapata home.