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Roasters' Notes: This a beautifully rounded coffee, which doesn’t need too much pushing in any particular direction. That said, an extended development time, with a gentle rate of change after first crack accentuates the natural sweetness of the coffee.
In a rapidly urbanising country like Peru, there’s an idea that career opportunities exist solely within the country’s cities. As the youth chase jobs in urban areas, the coffee lands are left to be tended by the old and frail. Fortunately young friends, Edgar & Demetrio reject this notion, choosing instead to carve their own path on the farm. They employ modernised coffee agriculture, experimenting with niche fermentation types and drying techniques, and are always aiming at specialty grade produce.
Region: Saint Helena Community, Pangoa, Junin Province, Satipo
Variety: Caturra & Bourbon
Altitude: 1600m -1700m ASL
Processing: Dry fermented for 20 hours, fully washed. Dried on raised beds
Producer: Edgar Condori and Demetrio Consinga Laura