Reserve a seat

$33 PEN 112.00 per person

Duration 1 HOUR
Location Cusco City · Calle Santa Teresa next to Sta. Teresa 385
Level All Levels

Pick a date

Purple days are open · empty sessions close 12 hours before · fills until 1 hour before · Sundays closed

Pick a highlighted day, then a time.

Empty sessions start at 2 guests. Maximum 6 per session.

Need a private time? WhatsApp +51 913 779 574

Urban Workshops • 1 HOUR

Cusco City · Calle Santa Teresa next to Sta. Teresa 385

Peru Tasting Hour

Overview

Hosted by Cynthia, roastmaster and cupping specialist, and Pavel, V60 pour-over. You sit; they brew. Cups from around Peru — different varieties and processes — land in front of you while you talk altitude, washed vs natural vs honey, and what those words actually taste like. First specialty cup or already deep in coffee: the conversation meets you there. You leave able to read a bag and know what you like.

Materials included

We set the table. You don't bring anything.

  • Napkins
  • Water for brewing
  • Bottled water
  • Filters
  • Coffee
  • Snacks
  • Paper towels
what you get
  • 1. Coffees from around Peru, brewed for you — Cynthia and Pavel at the table
  • 2. Guided tasting: cupping language with a Q grader, V60 with Pavel
  • 3. Water, cups, and a quiet seat — no gear required
TAKE HOME
  • + SCA flavor wheel
  • + Recipe cards
Meeting point Open in Google Maps

Cusco City · Calle Santa Teresa · next to Sta. Teresa 385

Syllabus & Timeline

Welcome: 10 min
details
Cynthia & Pavel — Peru is not one coffee
  • Cynthia (cupping and roast) and Pavel (V60) open the hour together.
  • Peru runs from desert coast to Amazon jungle to peaks above 2,000m — so variety, altitude, and process actually show up in the cup.
  • We set that frame before the first sip, whether this is your first specialty coffee or you already know the map.
  • Bourbon
  • Geisha
  • Typica
  • Altitude
  • Terroir
Tasting flight: 40 min
details
process & variety side by side
  • Pavel brews; you stay seated.
  • Cups from different regions, varieties, and processes land in front of you.
  • You learn what makes washed coffee distinct from natural and honey — acidity, fruit, cleanliness, funk — and how long versus short fermentation changes flavor.
  • Fragrance on the dry grounds, then aroma once the coffee is wet. Taste side by side: sweetness, acidity, body.
  • Washed
  • Natural
  • Honey
  • Long fermentation
  • Short fermentation
  • Fragrance
  • Aroma
  • V60
Close: 10 min
details
your palate, the next bag
  • Pick the cup you liked most.
  • Together we name why — sweetness, acidity, body — so you leave knowing what your palate leans toward.
  • Next time you pick up a coffee bag, variety and process on the label will point you at coffee you actually like.
  • Palate
  • Flavor notes
  • Reading a bag

ARCHIVE DOSSIER

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Cusco

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