This coffee is produced by small-scale coffee farmers from the San Ignacio, Jaen, and Cutervo provinces located in the Cajamarca Department.
Coffee farmers receive technical training, which guarantees the production of high-quality crops. The coffee varieties they grow include Catuai, Caturra, Catimos, Bourbon, Pache, among others. This coffee is harvested following strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and exposed to 30 to 40 hours of fermentation. Following this, the parchment is gently washed and dried for 16 to 20 days under temperature-controlled conditions until the ideal moisture content is achieved.
Tasting Notes ; Caramel, Chocolate, Brown sugar, Citrus
Process ; Washed
Varietal ; Catuai, Caturra, Catimos
Roasted by Heron Coffee Roasters to suit black espresso drinks or filter. Our suggested brew recipe is 20g beans in, to 40g espresso out, in 30 seconds.