Region : Cajamarca, San Ignacio, La Coipa.
Farm : El Mexico & El Cedro - 1900m altitude.
This is an organic coffee, produced by two women Maria and Angelita, the women carry out the whole process themselves with help from their family. These farmers belong to a small producer association, Ales Andinos, located in the north of Cajamarca.
The coffee berries are selectively hand-picked from June to October. Next the coffee is depulped on their own farms, the beans are then placed in wet fermentation tanks for up to 36 hours. Finally, the coffee is washed and placed on raised beds to dry for about a month.
One of the primary goals of the association, is to focus on producing high quality coffee for the speciality market. The importance of quality and attention to detail is seen via the level of processing. All farmer members get training in nursery planting, pruning, working on 15 year rotations and then changing the variety after its life cycle, often the coffee trees will be cut back, allowing for new growth at the bottom – a process called ‘El Descope’.
Process : Washed.
Varietal : Typica, Red Caturra and Pache.
Cup Profile : Hazelnut, Milk Chocolate and Marzipan.
Exclusively available as an Espresso Roast.
Score : 85.