The Flavour Profile
This medium roast coffee provides a pleasant balance of acidity, complemented by sweet fruit notes and subtle chocolate hints. Its medium body ensures a delicious cup regardless of brewing method, making it a versatile and ideal option for any time of day.
The Little Details
This coffee comes from El Pino farm in La Piria town, La Coipa Cajamarca, Peru. It's grown 1850 meters above sea level and are fully washed and dried on patios. It's 100% Catarrh coffee beans.
About the Process
The harvest spans from July to November. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. the wet mill is located on the farm. After carefully sorting, cherries ferments for 96 hours. Afterwards, the coffee is pulped via machine to remove the external fruit and fermented once more for 48hours to breakdown the mucilage on the beans. Once fermentation is complete, the coffee is washed three times to clean away any remaining mucilage before being dispersed on raised beds to dry in the open sun. the coffee remains here for 10-15 day, or until the ideal moisture content is reached.
After making sure that the coffee is dry, the beans are stored in polypropylene bags to preserve their quality and avoid any contamination during storage or transport to the warehouse in Jaen .