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Peru La Osa

Cupping notes

Tea-rose, apple, and cherry provide lift for a winey, raspberry punch over caramel bass note.

Description

The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. Here the western and eastern mountain ranges of the Andes meet to form microclimates in the buttresses and valleys that descend from the mountains to the Amazon basin. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and peccaries within their boundaries. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.

This coffee is named after the same spectacled bear which frequents the area called El Chaupe. It helps pollinate plants by carrying the pollen in its thick hair, as well as opening spaces in the tree canopy which allows light for germination and growth of species in the lower forest. Grown by two female members from Frontera San Ignacio Cooperative; Magdalena Lopez and Fredesvinda Granda, we switched from the masculine form of the name, El Oso, to the Femenine La Osa. Much in the same way El Oso was a separate selection from the main crop due to high quality, this lot is a similar higher scoring lot that the women were then happy to experiment with.

The cooperative was founded in 1969 and has 330 partners in 14 communities, where women growers are supported within the cooperative by a number of initiatives. Unusually for Peru they have their own wet mill facility in San Ignacio, which provided the space and facilities for the experiment to be carried out.

This is the first time the Cooperative have produced a honey processed coffee, eager to learn we connected them to our suppliers Urrutias in El Salvador so they could learn the process from them. Apparently disregarding this, they then anaerobically fermented the coffee for 30 hours (Magdalena) or 33 hours (Fredesvinda) between 23-25 degrees Celsius, maintaining a pH range of 3.7 to 4 before washing the beans and then drying for 12-15 days.

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Origin
Process
Natural Anerobic Fermentation
Altitude
1600 – 1690m
Harvest
May - September
SCA score
85.75
Certification
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Peru El Oso

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Peru El Gallito

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Peru Frontera San Ignacio

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