1 1

La Fortuna

La Fortuna

Tasting Notes: Red apple | Plum | Toffee
Roast: Light ⓘ
Origin: Peru
Producer: Mariano Alcarazo Paredes
Size
Grind
£10.80
£12.75 £10.80
Sale Sold out

Roasted In Sussex

Our roastery is in Burgess Hill, West Sussex and all our coffee is roasted on our Loring Roaster.

Next Day Dispatch

Place your order by midnight for next working day dispatch. All orders sent via a tracked service.

Brew Recipe

This coffee works well for all brew methods. 

Filter: Dose 15g-16g, water 250g. 
Espresso: Dose 18 gram to 40-42 gram yield over about 30 seconds. 

Visit our brew guides for more tips and suggestions.

View full details

  • About La Fortuna | Peru

    Pomahuaca District is one of twelve districts in the province of Jaén in the Cajamarca region of northern Peru, a remote highland area gaining a reputation for exceptional smallholder coffees. This lot comes from Los Cedros in Pomahuaca and is produced at La Fortuna, a 4-hectare coffee farm owned and managed by Mariano Alcarazo Paredes, a 42-year-old producer who farms the entire area under coffee.

    Harvested from Marshel varietal trees, a newer Peruvian variety prized for its high quality and distinctive cup profile. Ripe cherries are selectively harvested and rested for 24–40 hours before pulping, helping to develop sweetness and complexity. The coffee is then dry fermented in bags for around 24 hours, washed twice, and slowly dried on raised beds for approximately 30 days, depending on weather conditions, until it reaches a stable moisture content ideal for export and long-term storage.

  • Coffee Info

    Tasting Notes: Red apple | Plum | Toffee
    Processing Method: Extended ferment washed
    Varietal: Marshel
    Importer: Falcon Coffees

1 2

The Producer

La Fortuna

La Fortuna is a 4 hectare farm located in Pomahuaca, Peru. The farm owned and managed by Mariano Alcarazo Paredes. Pomahuaca District is one of twelve districts in the province of Jaén, in the Cajamarca region of northern Peru. This lot comes from the Los Cedros area of Pomahuaca, within Jaén, Cajamarca.

Coffee Origin

Peru 🇵🇪

Peruvian coffee has amazing flavour diversity and the altitude and processing tends to dictate the types of flavours on offer. Discover more about its history, processing methods and flavours on our Peru coffee guide.

Learn more about Peru

Processing Method

Extended Ferment Washed

The extended ferment-washed process is an evolution of the traditional method that prolongs the fermentation stage. By extending contact time between the bean and fruit sugars, producers develop deeper complexity and sweetness while retaining the signature clarity of a washed cup.

Coffee Varietal

Marshel

Marshel is a modern Central American hybrid developed to help farmers manage the growing challenges of disease pressure in coffee cultivation. Drawing on genetics from both traditional arabica varieties and Timor Hybrid lines, it was designed to combine resilience with good cup potential. Marshel plants tend to be vigorous and adaptable, performing well across a range of growing environments while supporting stable production for farmers.