Peruvian Sarchimor — Limited Edition Specialty Coffee, Finca Santa Cruz, Luya, Amazonas
A medium roasted, 100% Arabica-Canephora hybrid Sarchimor — a rare and exceptional limited edition from Finca Santa Cruz in Luya, Amazonas. Grown at 1,700 meters altitude across 4 hectares and cultivated since 2019, this is a distinctive, process-forward espresso coffee for those who seek complexity, depth, and refinement in every cup.
Carefully hand-harvested by the Elhers and the Familia Santa Cruz at Finca Santa Cruz — where Sarchimor grows alongside Caturra and Catimor — this coffee undergoes a washed process followed by double anaerobic fermentation, a meticulous two-stage technique that amplifies aromatic depth and develops the variety's naturally complex profile. Sarchimor is a hybrid derived from Timor Hybrid and Villa Sarchi, combining the resilience of Canephora with the cup quality of Arabica — increasingly recognized in specialty coffee for its structural body and fermentation potential.
Ideal for espresso enthusiasts, specialty coffee explorers, and lovers of full-bodied, nuanced cups. Excellent as a pure espresso shot or as the base for a cappuccino or flat white.
Variety & Processing Sarchimor · Washed + double anaerobic fermentation · Arabica-Canephora hybrid · Limited Edition · Finca Santa Cruz, Luya, Amazonas, Peru · 1,700m altitude
Tasting Notes Apple · Cacao · Peach
Roast Level Medium — roasted to emphasize the complexity developed during double anaerobic fermentation, with a creamy, velvety body and lingering finish.
Brewing Guide
Espresso (Portafilter / Semi-automatic) Grind size: Fine · Yield: 18.5 g in / 36 g out · Extraction time: 25–30 seconds · Water temperature: 93°C · Best enjoyed as a pure espresso shot or as the base for cappuccino or flat white.
Expect a rich cacao aroma, a harmonious medium acidity, and a creamy, velvety body — with a delicate sweetness of apple and peach that lingers long after the last sip.
F.A.Q.
What is Sarchimor coffee? Sarchimor is a hybrid Arabica variety derived from Timor Hybrid and Villa Sarchi, combining disease resistance with the aromatic complexity and cup quality associated with fine Arabica.
What is double anaerobic fermentation? Double anaerobic fermentation is a two-stage processing method in which the coffee cherry is fermented in oxygen-free environments twice before drying. This extended fermentation amplifies aromatic complexity, deepens sweetness, and develops layered, distinctive flavor profiles not achievable through conventional processing. What roast is best for espresso? Medium roasts are well-suited for espresso when the processing method — such as anaerobic fermentation — already contributes significant aromatic depth and body, allowing the coffee's natural complexity to come through cleanly in the cup.