PERU - Los Alpes Andinos
Regular price £7.40
Unit price per
The Flavour Profile
Experience a perfectly balanced, flavorful Medium Roast from PERU - Los Alpes Andinos in Cajamarca. With delightful hints of plum, pear and and a sweet toffee-like finish in every sip, making this coffee a favourite among connoisseurs.
Little Details
The farm belongs to Noriel Mendoza, Luis Garcia and Osmer Cruz, this three farms were selected to create Los Alpes Andinos. It's grown 1850 to 1900 meters above sea level and are fully washed and dried on raised beds . It's drawn from a mix of Caturra, Pache and Bourbon varietal coffee beans.
About the Process
Harvest spans from July to December. 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 waterto remove any low-density cherries. Atypical harvest day starts at around 6am and ends at 6pm, with 2 hours break between 12-2pm.
After the cherries are sorted, they are placed in tanks for 48 hours to ferment. the cherries are then pulped to remove the external fruit and fermented once more for 72-96 hours to breakdown the remain mucilage. The coffee is then washed three times and dispersed on raised beds in the open sun for one day. the coffee is transferred to greenhouses too dry for additional 15-20 days, depending, depending on the weather, to reach the ideal moisture content.
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 association's warehouse in Jaen. Once delivered the warehouse, coffees are analysed for quality, before being prepared for export.