Farm – El OSO
Altitude – 1890 MASL
Location – San Ignacio, Cajamarca
Variety – Caturra, Bourbon, Catimor
Harvest – September
Process – Washed and sun-dried
This is the one of the best Peru lots we have tasted and was selected from the Agraria farm Co-operative in Nambale, Cajamarca.
The Agraria Co-op are one of the producers in the region who are really focused on great quality; from their picking processes through to the preparation and selection of coffees for their micro-lots – the attention to detail means we’re proud to share an excellent example of what this region of Peru can offer.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.
A Balanced citric sweetness with rounded body and a long chocolate finish.
Read our Journal post on sourcing in Peru here.