Edid Medina

Edid Medina is a coffee producer based in Amaybamba, in the Cusco region of Peru. She is widely recognized for her leadership role within the San Fernando Cooperative, an organization that plays a critical part in the local coffee infrastructure. Her involvement in the cooperative has provided her with a sophisticated understanding of both international market demands and the technical nuances of coffee production, positioning her as a key figure in the regional specialty coffee landscape.

The coffee produced by Medina is grown at an impressive altitude of 2,241 meters above sea level. This high-altitude environment is a defining characteristic of her farm's output, as the cooler temperatures and specific microclimate of the Cusco region contribute to the slow maturation of coffee cherries, which is essential for developing complex sugars and acidity in the final cup.

Medina is noted for her commitment to quality control and precise processing methods. Her standard practice involves hand-picking cherries at the peak of ripeness, followed by a flotation process to remove any defects. The cherries are then held in-cherry overnight before being de-pulped. The subsequent fermentation process is a dry fermentation lasting 36 hours, after which the coffee is washed and dried on raised beds until it reaches a target moisture content of 10.5%.

One of the most notable aspects of Medina’s production is her cultivation of the SL9 variety. While this variety is not currently listed in global genetic databases, it is considered a provisional working name due to its genetic similarity to the SL09 cultivar. It is distinct from Gesha varieties and is valued for the complexity and character it brings to the cup, often described by roasters as having notes of strawberry preserves, high sweetness, and a soft, refined acidity.

Her professional trajectory is marked by a long-term relationship with specialty roasters, such as SEY Coffee, who have highlighted her dedication to the craft. Although international buyers may have only recently begun featuring her specific lots, her reputation as a leader in the San Fernando Cooperative has been established over several years of consistent community engagement and agricultural improvement.

For the specialty coffee industry, producers like Edid Medina represent the vital link between high-altitude terroir and the final consumer experience. Her work demonstrates the impact of cooperative leadership on farm-level quality, as her ability to manage complex processing protocols directly influences the flavor profile and marketability of the coffee. As she continues to refine her techniques, her contributions remain a significant example of the potential for high-quality production in the Cusco region.