PERU FINCA LOS SANTOS - Dark Roast Coffee
A smooth and sweet coffee with hints of orange with lingering caramel aftertaste.
What you need to know...
- Flavours - caramel, cherry, orange
- Aroma - sweet
- Body - medium / high
- Acidity - low
Drip filter, aeropress, and espresso based drinks.
The finer details...
- Origin: Peru
- Farm: Finca Los Santos
- Altitude: 1600 - 1800 metres above the sea level
- Variety: Cattura, Geisha, Pache
- Harvest Period: July - September
- SCA Score: 83.25
Processed Method: Washed
The Amazonas region in northern Peru borders Ecuador and is known for its dense cloud forests, rugged Andes mountain terrain and ancient ruins. Utcubamba province is one of seven within the Amazonas, and is known primarily for the Canyon of Utcubamba which causes a signifi cant change to the ecology there, and is home to a multiplicity of unique orchid varieties. The Los Santos farm is part of the National Agrarian Research Program (PNIA), formed to help qualitative issues with agronomy in general in the country. Pache, fairly commonly found in Peru, favours altitudes (in Peru) of over 1400 masl, and is a natural dwarf mutation of typica originally discovered in Guatemala. Caturra, also grown on the farm is also common in Guatemala but originated as a mutation of the same family but the bourbon side, and from Brazil. These two beans make up 80% of the coffee grown on the farm, with 10% Geisha, and 10% a mix of a number of other varietals that have encroached from neighbouring farms. Cherries are picked, sorted and pulped before moving to fermentation tanks and then dried on trays in solar parabolic driers to ensure even results. Beans are sorted according to size, quality and taste, then prepared for export.