Tasting Notes: Brown Sugar, Caramel, Mandarin Process: Washed Region: Cajamarca, San Ignacio, Peru Arabica Varietal: Bourbon, Caturra Altitude: 1500-1800 MASL Roasted for Filter
About
This coffee is harvested using 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.
