Peru Finca La Mandarina

This coffee is grown by Juan Velasco at Finca La Mandarina in the San Ignacio Province of Cajamarca, Peru. The farm is located in a forested, mountainous region with rich, fertile clay soil. The cool climate and high altitude slow the ripening and reduce pest pressure. Like most Peruvian producers, cherries are depulped the same day they’re harvested. The coffee then undergoes a 12-18 hour open-air fermentation before being washed. The parchment is then dried slowly on raised beds for 20-30 days, allowing the beans to develop clarity and sweetness. This careful post-harvest process, combined with the mountain environment, produces a cup with crisp apple brightness, winey acidity, and a lingering brown sugar sweetness.

Tasting Notes: Apple, Winey, Brown Sugar

Roast: Filter

Sweetness: 4
Acidity: 4
Body: 4