Peru- Wilson Sucaticona

Producer: Wilson Sucaticona
Farm: Alto Lagunillas
Variety: Bourbon
Processing: Washed
Origin: San Pedro de Putina Punco, Puno, Peru
Elevation : 1600-1800 masl
Farm Size: 4 hectares
Sourced From: Red Fox Coffee Merchants 
Tasting Notes : Lemon, Fig, Pomgranate 
Bag Size: 250g/8.8oz

About Wilson Sucaticona : 

Wilson Sucaticona is a dedicated coffee producer working in the highlands of Southern Peru, in the community of San Pedro de Putina Punco, Puno. His farm, Alto Lagunillas, sits at an elevation of 1600–1800 meters above sea level, nestled near a small lake that gives the farm its name. The region’s cool climate and high altitude are ideal for producing exceptional coffee, and Wilson cultivates Bourbon variety trees with great care. His washed process coffee undergoes 15–20 hours of fermentation and is dried for 8–12 days on raised beds under a parabolic cover, a method that helps protect the coffee from the region’s unpredictable weather while promoting even drying.

Wilson’s journey into coffee production is deeply rooted in his family's history. Originally from Conima on the Peru-Bolivia border, his family migrated on foot through the Andes in the early 1950s after border restrictions disrupted their cross-border farming lifestyle. After two weeks of travel, they settled in San Pedro de Putina Punco, where Wilson's father began growing coffee. Today, Wilson continues that legacy, farming both inherited and newly purchased land. He acknowledges the challenges of coffee farming, especially the patience required in the early years of planting, but finds deep satisfaction in the work and in being surrounded by nature. His dedication to quality and tradition is reflected in every cup produced at Alto Lagunillas.

The Roast Profile and Roast Approach :

When we received this coffee, we roasted it several different ways. Its high density (880 g/L) and moderate moisture level (10.9%) meant we needed to apply a good amount of heat to get it moving. The longer roasts we did had a deep sweetness, but they flattened the acidity and made it feel dull, so we scrapped that approach. For our final roast, we used plenty of heat upfront, which gave us a quick drying phase and a shorter Maillard phase, but still gave the coffee a fair amount of development after first crack. This helped highlight the coffee’s bright, fruity notes without losing balance. The final result was a juicy, clean, and vibrant cup with flavors of lemon, fig, and pomegranate. 

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Orders will be fulfilled on 5/12/25. If you are local to the Bay Area you can choose to pick up your order at the CoRo Coffee Room for free. Just bring in your order confirmation email with you when you come and let one of the baristas know you are there to pick up an order from Lohner Coffee.

Thank you for exploring this coffee together with us!