A rich and flavourful coffee with flavour tones of stone fruit, dark berries and brown sugar. A perfect companion in the good chair.
COUNTRY:Peru
REGION: Cajamarca
ALTITUDE: 1750 MASL
PROCESS: Washed
The Farmer: Benedicto Cotrina
Benedicto Cotrina owns a 6-hectare farm, where 2 hectares are planted with Bourbon and Caturra variety coffees. Like many of the members of the cooperative Lima Coffees.
Benedicto has organic certification for this farm, and grows the coffee under a cover of shade. Coffee is picked ripe and de-pulped the same or the following day, then fermented dry for 70 hours before being washed three times. It’s spread out on a roofed terrace to dry, which takes 25–30 days.
