The Flavour Profile
Have you ever been to Peru?, this coffee will transport you there. This is a well-balanced, medium-bodied coffee that we would recommend for all type of extractions. This coffee has well balanced flavours of purple grape, smooth berry notes an explosion of raisins with blood orange sweetness. We think this coffee can be enjoyed any time of the day.
The Little Details
This coffee comes from El Cedro and El Níspero farm in La Coipa, Cajamarca, Peru. It's grown 1850 meters above sea level and are fully washed by the people of Peru. It's drawn from Caturra, Typica and Bourbon varietal coffee beans.
The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed into sacks with grain pro liners to induce a dry fermentation for around 36-40 hours, depending on the climate. The coffee is then washed three times to remove all remaining mucilage, drain any excess water, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 25-30 days, depending on the level of rain.