Peru | San Jose de Lourdes, Cajamarca
Cup characteristics: heavy chocolate body, red apple skin, crispy citrus acidity, notes of cacao and malt.
Coffee originated in Peru in the 1700’s. Today there are more than 110,000 coffee growers, most of whom are indigenous. Peruvian coffee farmers typically own small farms of 2-3 hectares. From May to September, farmers pick ripe cherries and carry them to hand pulpers and wooden fermentation tanks. After processing their coffee, most farmers take beans by foot or mule into the nearest town, a trip that can take anywhere from thirty minutes to eight hours. This coffee is a result of that tireless effort. Producer lots are cupped and classified according to their quality, coffees scoring between 85-87 are blended and sold as ‘Regional Select’.
Height | 1700-2000 MASL
Varietal | Bourbon, Caturra, Typica
Process | washed
Crop | July to August 2018 Harvest
Try brewing this amazing specialty coffee from Peru at home with a new brew method. Use one of our easy to follow guides that you can find here: https://thelittlemarionette.com/learn/brew-guides/