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Peru Tapir Andino Anaerobic Honey

Cupping notes

Honey, raspberry, blueberry, stout.


The San Ignacio Province sits at the top of the Cajamarca region in Northern PerĂº where the Rio Canchis splits the country from Ecuador. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and tapirs 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 extinction is encouraged and created.

This lot is further growth of the lots that started with El Oso and have expanded as confidence and ambition have grown amongst the producers, as well as a little competitiveness!

Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.

For the red honey selective handpicking is performed and floaters skimmed from a basket of water. With partially pulped beans then undergoing an anaerobic fermentation in silos for 12-18 hours first, the beans are then moved to a mesh tray in a poly tunnel where they will remain for between 18 and 24 days until dry.

Each potential contributor then has their coffee cupped before blending the lot for consistency, and bagging. This coffee forms part of our El Oso project, and you can read more on that here.

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Anaerobic Honey
1350 - 1890m
May - September
SCA score

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