Producer: Edith Meza
Farm: Finca TASTA
Altitude: 4600 feet
Varietal: Red Caturra, Yellow Caturra, Catimor, Typica
Notes: Strawberry, Apricot, Caramel
Edith Meza was born in the rural mountains of Peru. As a teenager she moved to the coffee region of the Satipo Llaylla province, in the Central Forest of Peru, to be close to her mother’s family. When they settled, her mother planted a couple hectares of coffee. Sadly, her mother passed away shortly after Edith graduated from school. Along with her younger brother, they decided to take possession of the farm and become coffee producers. She moved to Lima to study farm management and quality control, earning a diploma in exportation.
Edith Meza introduces herself as a producer of specialty coffee and a food engineer.
“I’m completely in love with this product, because you learn everyday.”Not just a specialty coffee farm, Srta. Meza has built Finca TASTA into a company with a mission to elevate the specialty coffee industry in Peru. In 2012, she joined the National Coffee Board and worked behind the scenes at the national specialty coffee competition, learning from renowned Peruvian and international cuppers and buyers. It was here she introduced herself to PT’s Green Coffee Buyer, Jeff Taylor. That same year she trained and performed as a sensory judge during the National Barista Championship.
In 2013 Finca TASTA began experimenting with different coffee processes and by 2014 began producing Honey and Natural processed coffees. They are the first coffee farm in the region to provide benefits to their employees and are working to educate other farmers in the region about sustainable farming practices.
This lightly roasted coffee features a toffee and pineapple. When brewed it tastes of strawberry and kiwi, with a velvety body, juicy acidity, and apricot sweetness. The finish has a note of caramel.