Peru | Sixto Infante Gonzales

Sixto Infante Gonzales grows bourbon and caturra on his 1.75-hectare farm, La Plata, in El Obraje at the extreme elevation of 2,208 meters in northern Peru. The washed process—featuring a two-day tank fermentation before depulping, followed by a 72-hour post-depulp ferment and 10–20 days of raised-bed drying—yields a clean, complex cup with bright acidity balanced by creamy mouthfeel. Tasting notes of orange cream, apricot, cardamom sugar, and bergamot reflect the terroir and careful processing. This small lot showcases Sixto's commitment to quality and innovation within the Rutas del Inca Agricultural Cooperative, making it a meaningful single-origin choice.