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Outpost Coffee

Finca Pompeya, Red Honey, Peru

Finca Pompeya, Red Honey, Peru

Regular price £10.50
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Orange, strawberry, hazelnut, milk chocolate

Producer: Agusto Latorre Dueñas
Origin: Echarti, Peru
Varietal: Bourbon, Catimor, Catuai, Caturra, Pache
Elevation: 1700 masl

The Latorre family has for four generations cultivated coffee in the mountains of Echarti, Cusco.  Agusto Latorre Dueñas, started producing and selling coffee in 1930 in his farm located in Chauares, Echarati. His main commercial activity was cattle, but he saw a good opportunity in coffee farming and local sales. The second generation, led by Adolfo Latorre, took over in 1975 after quitting his banking career and by the end of the 70’s he started exporting coffee to the world. Currently, Finca Pompeya is managed by three generations: Mr. Adolfo Latorre, his sons, and his grandson Fabrizio Romainville. Fabrizio is the only one from his generation actively involved in the farm and he is the mastermind behind new experimental processing of micro-lots.

The Region

One of the 14 districts of La Convencion province is Echarati, this is also the largest district of the province, and its capital, with the same name, is an hour's drive northeast of the province’s capital: Quillabamba. With over 9,000 km2 of green areas part of Peru’s Rainforest, Echarati is one of the largest districts in the country ranging from 300 to 1,100 meters above sea level. The temperature in the high jungle of Echarati ranges from 18 to 26 °C and has an annual rainfall between 2,100 to 2,600 mm. Due to its location, weather conditions, and the shape of the valley, one can find many different microclimates that benefit Echarati with the high quality and yields of tropical products such as coffee, cacao, and citric fruits. Pompeya farm, our final destination in Echarati, located 1,700 meters above sea level is a 3-hour drive from the city of Quillabamba.

The Process

After success in 2020 with their semi-shade-dried red honey, Latorre family was delighted but not fully satisfied. They knew they could do better still.

They continued tweaking the process by increasing the fermentation process up to an average of 30 hours of fermentation. This year, they wanted to have even more control over the drying phase, so they decided to go for a fully shade-dried for about 28 days. This juicy and silky coffee lot is the result of those efforts.

As if their quality improvement efforts weren’t enough, true to their sustainable vision they purchased 146 hectares of land dedicated to reforestation. This insetting project will store a massive amount of carbon from the air and make a significant carbon footprint reduction of the whole operation.

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