The Flavour Profile
This coffee consists in molasses and dried orange notes. It's got a medium body and is drinkable throughout the day. The coffee is very versatile and lends itself to all types of extraction.
The Little Details
This coffee comes from La Lima and Las Fresas farm in a town called El Horcon Alto, La Coipa in Cajamarca Region in Peru. It’s grown 1800 - 1900 meters above sea level and it’s drawn fromRed Caturra, Typica, Pache and Bourbon beans.
About the Process
The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, cherries are placed into grain pro bags and left to ferment for 12 hours. Once complete, 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 in a wet fermentation tank for anywhere between 24-30 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 15-25 days, depending on the level of rain.