Peru - Cedro and Níspero - Organic

The Flavour Profile

As Peruvian I’ll say this Dark Roast coffee feels like home, the aroma and the taste are distinctive… nice chocolate and caramel notes with gentle acidity and I think its great however you brew it, and I would drink it any time during 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.