Country – Peru
Region – Ihuamaca, Cajamarca
Cultivar – Caturra, Typica, Bourbon
Processing Method – Fully Washed
Elevation – 1700 – 2100 metres above sea level
Tasting Notes –
Floral, cinnamon, brown sugar, berry and citrus fruit flavors; juicy, sweet and tart with a smooth mouthfeel. This is one of the most exciting coffee’s we’ve had come thru our doors. You’d probably want to make your own judgement on this soon because we aren’t confident it’s going to last very long!
Preparation – Brilliant filter coffee, but performs incredibly well as an espresso.
As an origin, Peru has all the conditions necessary to produce world-class coffee: Concentrated volumes of coffee growing at and above 1700 meters; a prominence of Typica, Bourbon, and Caturra; and a movement among the producing population away from subsidence-farming and toward quality coffee production. As Peru is relatively new to the specialty-coffee world, a few challenges directly related to this matter still exist. Peru’s coffee culture isn’t as strong as other major producing companies; it has no national federation or coffee-grower institution like Colombia and Costa Rica do. Also, the distance between the farms and parchment delivery points in general is very significant, so farmers tend to wait for a full load before driving their coffee to town, which can negatively impact the quality. Infrastructure on farms is also in need of attention. Most farmers dry their coffees on tarps laid out on the ground. As more incentive for the production of coffee with high cup scores are put in place, we hope to see these challenges quickly disappear as Peru moves full-stride into the specialty-coffee world.