Dark chocolate, marzipan, raisin, grapefruit
A sweet, silky smooth and clean coffee with relatively low acidity, that is easy drinking and works well for espresso or filter coffee drinkers.
This lot is a blend of day lots from producers in the surrounding districts within Jaén. The producers in these areas pick and process their coffee themselves, typically drying it on lined patios. The average farm size is 1.5 hectares. After picking, the coffee is rested for 24 hours before depulping and fermenting for 36 hours, then dried for 10 to 15 days. The main varieties grown are Caturra, Bourbon, Catuai, and Typica
Region: Jaen Cajamarca, Peru
Altitude: 1700 - 1800 m.a.s.l
Varieties: Caturra & Bourbon Catuai, and Typica
Processing: fully washed, sun-dried