Peru: La Mandarina

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.

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, cherry, a rich sweetness and bright citrus acidity.

Origin: San Ignacio, Cajamarca, Peru

Producer: Irene Herrera

Elevation: 1600-1850 MASL

Varietals: Caturra, Bourbon, Pache, Catimor

Processing: Washed

Flavor Notes: Black Cherry, Cocoa Powder, Orange Zest