Edith and Ivan Meza Sagarvinaga are a sister-brother duo with an incredible farm project and some of the best, most consistent coffee coming out of Peru. Their most recent harvest drops into the Crown Jewel lineup in triplicate for the first time in years: a washed, honey, and natural, offering savvy roasters the opportunity to taste the difference that precision-processing can make on thoughtfully cultivated coffee.  

Edith and Ivan are longtime, active and crucial parts of our central Peru supply chain, including advising and consolidating coffee from other producers all the while still plugging away at the innovative and unique farming techniques – coffee and otherwise – on their little plot of land known as Finca Tasta. 

Finca Tasta is located in Peru’s central forest; the farm was their late mother’s project, and the two have since taken over operations. In the last handful of years, they’ve refined their processing methods and expanded their operations, and hope to become a beacon of specialty coffee and sustainability. This honey process coffee is briefly fermented for twelve hours before being dried, fermented mucilage still unwashed from the parchment, over the course of about two weeks on raised beds.