Blackberry, honey, cherry, chocolate, caramel.
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Peru El Oso
Cupping notes
Description
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them).
Red cherries are picked and floated to remove any defects, twigs, and stray leaves. Once cleaned, it will be fermented for 18 to 36 hours (dependent on weather conditions etc) and washed again, before being spread to dry for between 10 to 21 days, again weather dependent.
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Origin
Process
Washed
Altitude
1350-1890m
Harvest
May - September
Flavour
Species
SCA score
84
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Notes from Northern Perú
31 July 2018
Travelling to and within Perú is getting easier and easier. We took a direct flight from Gatwick to Lima and then a short flight up to Jaén in Cajamarca. Jaén has changed greatly over the last 5 years and some consider it to be the coffee capital of not just northern Perú, but of the entire country.
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