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Peru El Oso

Cupping notes

Peach blossom, tangerine, kiwi, and cranberry bring a light fruit complexity over classic base of chocolate and caramel.

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
Species
SCA score
85
Certification
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