Peru La Cima Organic

Peru La Cima Organic.

Origin: Peru
Region: San Ignacio, Cajamarca
MASL: 1500-1800
Process: Washed
Cultivars: Mixed varieties (Catuai, Caturra, Catimor, Bourbon, Pache)
Soil: Clay
Temperature: 18-21C
Annual rainfall: 1000-1500mm
Cupping score: 84+
Flavour: Caramel, chocolate, brown sugar, citrus

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, Catimor, 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.

Supplied green and unroasted for home and small-batch roasting. Not ready to brew.