Peru Marilyn Laucata Chicilla: Sample Coffee Roasters

Peru
Marilyn Laucata Chicilla

Marilyn is a young farmer from the district of Santa Ana in Cusco, who has inherited knowledge of coffee farming from her parents. Her coffee has notes of honeydew melon and toffee apple

Body Acidity

Roasted omni for filter and espresso

Marilyn is a young coffee farmer from the district of Santa Ana in Cusco. Her parents, coffee farmers themselves, have imparted their knowledge and passion for coffee to her. They reside on their 4-hectare farm, Agua Dulce, with half of the land dedicated to coffee production. As her parents age, Marilyn has assumed responsibility for the farm, striving to produce specialty coffee. This transition has involved introducing new ideas and innovations, working alongside her father to demonstrate their benefits for the farm and the family’s income. While Marilyn finds it easy to pursue high-quality coffee, she acknowledges that her father may take time to fully grasp the long-term impact of these changes.

Motivated by her thirst for knowledge, Marilyn has attended several workshops on specialty coffee, furthering her understanding. This pursuit has transformed her mindset, making her more organized and detail-oriented. While she takes pride in her healthy coffee trees, her main challenge lies in increasing their number. In the short term, Marilyn aims to improve the farm’s infrastructure, particularly the wet mill and dryers, to enhance the quality and efficiency of coffee processing.

Sourcing and ingredients

100% Typica, Bourbon coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified Organic.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Marilyn Laucata Chicilla
Farm/Coop: Agua Dulce
Country: Peru
Region: Cusco
Altitude: 2025m above sea level
Varietals: Typica, Bourbon
Process: Washed
Body
Acidity
Tasting notes: Honeydew melon, toffee apple
Roast style: Omni

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Peru

Peru is well suited to coffee cultivation and production, given its high altitude and climate.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.