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Full bodied, malty, brown sugar
Getting heat into the centre of these big Peruvian beans means a nice, high charge temperature.
To maximise caramelisation, we apply a relatively long development to achieve a high delta (temperature increase from first crack to drop out) - with an aggressive but measured heat application to avoid scorching. This results in a cup full and malty enough to pair easily with milk but preserving some bright citrus acidity to be had black.
The Ramos Ccoillar Family are the founders of the Nueva Florida community, the inhabitants originating from the Huancavelica region in the Andes of Peru.
15 years ago, the poor growing conditions and agricultural debt forced Ccoillar’s oldest son, Florentino to leave the region. He found a plot of highland jungle that was for sale which he called ‘La Nueva Florida’, or ‘The New Flowering’. There he planted his first coffee trees.
Despite the Roya plague between 2011 to 2014, The La Nueva Florida group has been producing high-scoring, top-quality coffee. Our partners have been working on projects with the farms, collaborating closely with the families over the past four harvests.
The constant humidity makes drying a challenge. They have been investing in building more drying structures as they are currently limited by their low drying capacity. They have a strong focus on refining harvest and post-harvest practices as well as experimenting with separating varieties and controlled anaerobic fermentation.
Altitude: 1750m - 1800m ASL
Processing: Fully washed
Variety: Typica, Caturra, Bourbon, Pache
Region: Rio Negro, Junin, Satipo, Peru
Producer: Ramos Ccoillar and various smallholder farmers in the La Nueva Florida community