Apple, apricot, caramel, cherry.
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Peru La Osa
Cupping notes
Description
Selective handpicking is performed and floaters skimmed from a basket of water. The cherries are then depulped without water, before undergoing an fermentation stage in water tanks made from fallen Romerillo trees.
Coffee is then taken to solar tunnels and dried on raised beds for 24 days. Each potential contributor then has their coffee cupped before blending the lot for consistency, and bagging.
This coffee contributes to the El Oso project. For more information view our Projects page, or read the latest update here.
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Origin
Process
Washed
Altitude
1400 – 1750m
Harvest
May - September
Flavour
Species
SCA score
84
