Peru La Cima

It's been a while since we last had coffee from Peru on offer at the roastery, but we finally got some again 😊
 
This is a great and balanced coffee that goes well both black and with milk.
 
It has notes of marzipan, nuts and subtle mandarin.
 
This coffee  has a balanced acidity and is a versitile coffee, great for espressos.
 
ABOUT THE FAMER:
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.