Description
PERU
JAEN
| Country | Peru |
| Region | Jaen |
| Producer | Small producers |
| Altitude | 1700-1800 masl |
|
Variety
|
Catuai, bourbon, typica |
|
Process
|
Washed |
CUPPING NOTES
Dark chocolate, marzipan, mango.
Sweet, with juicy acidity and silky body.
This coffee comes from small producers in the districts around Jaén. The producers are responsible for harvesting and processing their coffee, and drying it on carefully lined patios.
The process includes a 24-hour rest after harvest, followed by pulping, a 36-hour fermentation, and a 10 to 15 day drying. The main varieties grown are Caturra, Bourbon, Catuai, and Typica.
When producers deliver their harvest, a sample is taken to be evaluated according to SCA standards. The coffee is then stored and classified by region, score and variety, guaranteeing its quality.
