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Origin: San Ignacio, Peru
MASL: 1600-1850 MASL
Varietals: Caturra, Bourbon, Pache, Catimor
Flavor Notes: Cocoa, Plum, Caramel
The Central Andean region this coffee comes from offers an impressive variety of dynamic coffee-growing-factors. Elevations are highly variable, making for areas of dry climate and lush vegetation and temperatures ranging from 53 to 73 degrees Fahrenheit. Despite this high variability, producers have had success here in growing coffee on small (<2 acre) plots. The Tabaconas Namballe National Sanctuary, located nearby, ensures a rich soil content for production given its relatively high diversity in fauna.
The small size of these producer’s farms ensures control over harvest and post-harvest processes. This careful attention and ideal growing conditions brings us a drinkable cup filled with complex chocolates, stonefruit, and a rich sweetness.
|Dimensions||5 × 3 × 3.75 in|