Fava, Cappuccino
Vicia Faba

This variety was originally obtained in the Amaru region near the Sacred Valley in the Andes of Peru from a traditional seed-keeping family, who call it "Surcan" in their native Quechua language. We have been selecting this strain for a uniformly brown and cream speckled pattern akin to a quail egg or the sprinkles of nutmeg on a cup of cappuccino

We spent multiple years to stabilize the trait as many of the pods would still make seeds that were pale green. Every growing cycle we spread the seed out and select only the most ideal ones that exhibit the perfect balance of dark brown speckling over a light tan/buff background. Originally we renamed this variety "brown-speckled," but "cappuccino just seems more delightful. Very unique!

Typically planted in fall (best if in USDA hardiness zone 7 or warmer) or early in spring (February or March) it can easily handle cold temperatures down to the teens. It flowers in April and May producing abundant nectar-rich white flowers that bees and pollinators adore. Green pods can be harvested for fresh shelling, boiled in salt water and eaten like edamame soybeans or allowed to dry down and used like chickpeas for a delicious hummus. 

Packet: 1/2 ounce