ALTITUDE: 1800-1850m above sea level
ARABICA VARIETAL: Caturra
FARM: Small landholders
In the cup: White chocolate, panela, lime and dried fruits
Cherries were picked following a strict ripeness criteria. They were exposed to a wet fermentation for 22 hours before being pulped. the coffee was later sundried on concrete patios until the ideal moisture was achieved.
This lot is 100% caturra. This varietal originated at Minas Gerais, Brazil. It is a natural mutation of Red Bourbon.
From Cofinet about starting partnerships with farmers in Peru:
Our journey in coffee started 7 years ago. For the first two year we tried numerous way of processing our coffees but it was only in 2017 when we started achieving fantastic profiles. By then were one of the few farmers that were producing natural and honey coffees in a very successful way.
In 2019 we decided it was time to extend our work beyond our borders. We chose Peru as we were in contact with numerous farmers that wanted to take our journey in coffee. Moreover we believe we have a great opportunity in Peru to increase the level of traceability and livelihood of many families.
Our plan is to work closely with farmers from Peru to transform the profile of their coffees in order to achieve higher premiums for those farmers. We anticipate having a great impact on the quality of coffee that our partners will produce.
(info courtesy of Cofinet)