Cajamarca, Peru
What We Taste: Milk Chocolate, Toffee, Creamy Texture
Province: Central Café y Cacao del Perú
Region: Jaen / Cajamarca
Altitude: 1,700 – 2,100 M
Varietals: Catuai, Bourbon, Caturra, Typica
Central Café y Cacao del Perú is a non-governmental organization founded on 27th January 2003 with 25 small producers from Barro Negro Village, district of La Coipa.
Each producer finishes harvesting the ripe cherry at 5 pm, and then the cherries are washed, the floating cherries are separated. They are de-pulped and fermented in tanks. The fermentation takes place between 30-36 hours, and then they are washed three times to ensure that there is no presence of mucilage in the coffee, once washed the coffee is placed on trays in African beds for 20-25 days.
What We Taste: Milk Chocolate, Toffee, Creamy Texture
Province: Central Café y Cacao del Perú
Region: Jaen / Cajamarca
Altitude: 1,700 – 2,100 M
Varietals: Catuai, Bourbon, Caturra, Typica
Central Café y Cacao del Perú is a non-governmental organization founded on 27th January 2003 with 25 small producers from Barro Negro Village, district of La Coipa.
Each producer finishes harvesting the ripe cherry at 5 pm, and then the cherries are washed, the floating cherries are separated. They are de-pulped and fermented in tanks. The fermentation takes place between 30-36 hours, and then they are washed three times to ensure that there is no presence of mucilage in the coffee, once washed the coffee is placed on trays in African beds for 20-25 days.
What We Taste: Milk Chocolate, Toffee, Creamy Texture
Province: Central Café y Cacao del Perú
Region: Jaen / Cajamarca
Altitude: 1,700 – 2,100 M
Varietals: Catuai, Bourbon, Caturra, Typica
Central Café y Cacao del Perú is a non-governmental organization founded on 27th January 2003 with 25 small producers from Barro Negro Village, district of La Coipa.
Each producer finishes harvesting the ripe cherry at 5 pm, and then the cherries are washed, the floating cherries are separated. They are de-pulped and fermented in tanks. The fermentation takes place between 30-36 hours, and then they are washed three times to ensure that there is no presence of mucilage in the coffee, once washed the coffee is placed on trays in African beds for 20-25 days.