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Balanced, malty, brown sugar
Peru is a beloved coffee-growing region in part due to its numerous microclimates - variations in terroir allowing coffee cherries to develop distinctive regional flavour characteristics.
When a lot has such inherent sweetness, we can be more prudent with gas during the development time - employing a more conservative heat application to avoid any scorching while highlighting rich notes of butterscotch when paired with milk. As a black coffee, notes of orange peel and black tea also take the stage.
For the second year, we were fortunate enough to secure another lot from the community of La Nueva Florida.
16 years ago, the poor growing conditions and agricultural debt forced Ccoillar’s oldest son, Florentino, to leave the Huancavelica region in the Andes of Peru. He found a plot of highland jungle that was for sale which he called ‘La Nueva Florida’, or ‘The New Flowering’ and there he planted his first coffee trees making the Ramos Ccoillar Family the original founders.
Common challenges in the Peruvian coffee industry centre around illiteracy, low wages and less robust infrastructure compared to most of Latin America. Along with unpredictable rains which can trigger coffee plants’ flowering cycle prematurely, the constant humidity makes drying a challenge. They have been investing in building more drying structures - previously having been limited by their low drying capacity.
Despite all of these challenges, The La Nueva Florida group has persevered over the years in producing high-scoring coffees and continue working closely with our sourcing partners on various projects with the farms.
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