Medium body with bright rich flavor. Clean and aromatic. Cupping Notes: Mango, wildflower honey, caramel; COE National Competition Participant this year.
This exceptional coffee arrives to us through a farm-direct trade relationship between a Pittsburgh native and a small family run organic farm called Agua Colorada Ecological Farm in Cajamarca, Peru. This type of relationship allows the farmer to get the most profit from the sale and allows our supplier to visit the farm and retrieve first hand knowledge of the farm's practices. The coffee is then delivered to us and roasted full-city by our expert master coffee roasters.
Northern Peru is legendary for producing coffee with bright, rich flavors. At some of the highest global growing elevations, the “Amazon Andes” yield some of the best developed flavor profiles in the world. Following a successful crop last year, Peru has come to the forefront of the international coffee scene producing some amazing high quality coffees as evidenced by the results of the COE Peru for 2017. Our supplier had the pleasure of traveling with Gilmer during their origin trip to Cajamarca last year and visiting the farm. It speaks volumes of the effort and care the family put toward their crop when this small farm placed 6th in the Cup of Excellence in 2017 and made it to the National Competition again this year!
Finca Ecológica Agua Colorada is a small family run farm in Cajamarca Peru that has been operating for 10 years. This farm is located in the Community of San Francisco del Agua Colorada, in Cajamarca, Peru and sits at an altitude of 1,859 and 1,920 meters. Located just outside of town the farms is situated high on a hill with the farm area stretching deep into a beautiful valley. The farm is interpopulated with both coffee and a variety of Fruit trees that help optimize sun and shade exposure to ensure optimal growing conditions. True to the name the Gilmer Cordova and his family maintain a strict focus on leveraging sustainable, Organic growing practices to produce amazing coffees, while minimizing the impact on the local ecology.
On the farm they produce on Caturra varietals exclusively with the ratio being 90% Red Caturra and 10% Yellow Caturra. The coffee is fully washed, followed by wet fermentation lasting between 20 to 22 hours. After fermentation and being washed several times to remove the residual mucilage the coffee is dried on patios under the sun. If it rains the coffee is covered by a roof (half shadow). The entire drying process takes approximately 10 to 15 days depending on the weather. The coffee is then taken by truck to the city of Piura where it is processed at the processing plant Norandino before shipping out of the port of Paita.