Peru Cajamarca - Medium Roast Single Origin
Flavor notes: Cooked apple with mellow chocolate and brown sugar flavors. Tangy tartaric acidity and fruit-like sweetness
Farm Roberto Herrera
Process Washed
Variety Catimor, Caturra, Bourbon, Typica
Elevation 1870 MASL
Roast profile: Medium Roast
Bag size: 12oz, 2lb and 5lb bags
Preparation: Whole Bean, Ground Medium or Ground Fine
Region: Cajamarca is a semi-dry, semi-cold, tropical highland of Peru with very fertile soil at high Andean mountain elevations. All of these factors contribute to the potential of specialty coffee production in the area, which is growing. Smallholder producers farm on 2-3 hectares of land, many of which practice organic farming. Most farmers in the area work independently, but the recent increase in cooperatives has been effective in increasing the quality of coffees produced in the area.
About the Farm:Roberto Herrera owns and operates Finca Ojo de Agua, a 1.5 hectare farm planted with about 6,000 Caturra plants. Located in the La Palma town of the Chirinos municipality, this farm has sandy, loamy soil, and a tropical climate. During harvest, only the ripest of cherries are selected for processing and depulped on the same day. Once depulped, the coffee is fermented without water for an average period of 28-35 hours and then fully washed 3 times with clean, spring water. For drying, coffee is moved to raised beds inside a covered dryer and a patio is also used for overflow drying. After the 15-20 day period that it takes to fully dry these coffees, Roberto then places his coffee into bags and stores them in a cool, dark room before delivering them to Lima Coffees for cupping, milling, and exportation.
