The bean:
This month we chose to do a medium roast from Peru. A rich bittersweet cup with flavors of brown sugar and candied walnut. This has a great body that resembles notes of sweetened condensed milk and a nutty almond aftertaste, with a couple of fun top notes like pistachio and apple tea.
The farm:
Rosalina Perez 3 hectare farm is in cajamarca. She dries her coffee in a covered area that can take up to three weeks before being transported to a warehouse to be graded and then sold as a single-farmer feature as opposed to being blended with other coffee.
The deets:
Process: washed
Drying method: patio sun dried
cultivar: bourbon types, modern hybrids
cultivar detail: catuai, catimor, pache
Region: La virginia, cajamarca, jaen