Region: La Coipa, San Ignacio, Cajamarca
Elevation: 1850 - 1900 M.A.S.L
Variety: Red Caturra, Typica, Pache & Bourbon
Processing: Fully Washed
Tasting Note: White Grapes, Yellow Plums, Oolong
From the town of La Union, this coffee is produced by two producers, Martin and Segundo, who own La Quebrada and La Granadilla respectively. These were top lots singled out through extensive cupping, with both producers belonging to Alpes Andinos, a producer organisation that was founded in 2019 by 25 farmers.
The processing is fully-washed, which start off with handpicked cherries that are sorted for ripeness. Then, the coffee is pulped, with each producer maintaining their respective depulper close to the house. The coffee is then fermented in a wet fermentation tank for 30-36 hours, depending on the climate. Thereafter, the coffee is washed and placed on raised beds to dry. This takes around 25-30 days, depending on rainfall.
Yield: 30- 35g
Time: 28-35 seconds (adjust grind size accordingly)
Water Temperature: 93 degrees
We normally use a 7oz cup, double shot for all our coffees.
*for best results use non-homogenized/fresh milk