How to brew a drip bag?

1. Place the drip bag on a cup or server.
2. Pour boiling water until the drip bag is half full.
3. Let the coffee bloom for 20 seconds.
4. Slowly fill the drip bag to the top with boiling water.
5. Wait until it almost drains.
6. Refill the drip bag to the top with boiling water.
7. Wait until the drip bag is completely drained.
8. Tear open the drip bag at the top.
9. Enjoy your coffee!

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About the farms and producers

This coffee is a collaborative effort from three experienced producers in the Cajamarca region of Peru:
Efrain Carhuallocllo Salvador, Pedro Garcia Diaz, and Elvis Reinerio Tineo Rafael. Each contributed a portion of their harvest to create this unique blend, combining different growing conditions and processing approaches.

Efrain Carhuallocllo Salvador cultivates 4 hectares in the village of El Corazon (Chirinos). He’s regarded as one of the most innovative coffee producers in Peru. In 2017, he placed 2nd in Peru’s first Cup of Excellence, and his coffees have been consistently awarded since. He grows Caturra (red and yellow) and Geisha, without using herbicides or pesticides.

Pedro Garcia Diaz farms 2 hectares in San Francisco (San Jose del Alto), growing Bourbon and Pache. Though he lives in the city, his farm remains a family affair, and he takes part in all key stages, from fertilisation to harvest.

Elvis Reinerio Tineo Rafael is a second-generation coffee farmer, working 3 hectares in El Diamante, Jaén. Together with his family, he grows Bourbon, Caturra, and Catuai, and handles both processing and drying. He’s constantly experimenting with fermentation techniques to improve quality further.

How is Tres Fincas coffee processed?

Each producer processes their coffee independently, which contributes to the complex and layered cup profile of the final blend:

• Efrain ferments his coffee for 24 hours, then washes and dries it slowly for around 25 days, ensuring even moisture loss.

• Pedro opts for a 36-hour fermentation, followed by washing and drying on ground tarps for about two weeks.

• Elvis continues to explore different fermentation and pre-fermentation methods while sharing facilities with his family.
  

Despite their varied approaches, the resulting cup maintains a consistent quality and balance.

Varieties

The Tres Fincas blend brings together Caturra (red and yellow), Geisha, Bourbon, Pache, and Catuai—each variety offering its own character: from soft sweetness and floral notes to lively acidity. Together, they create a harmonious and complex flavour profile that’s both elegant and memorable in the cup.