Marino Guavara is a farmer in Jaen, from the small Caserio (village) of San Antonio de Chingma, in the Huabal District in northern Peru.
This is a natural processed coffee, and natural production is in the very early stages in Peru. The coffee is fermented in cherry, almost as anaerobic for 18 – 30 hours in bags, and then dried on raised beds next to his house. Drying takes about 15-25 days.
Las Pinas is located at 1811 masl. It’s a medium farm by Peruvian standards, about 2 hectares planted with Caturra, Pache, and Catuai. It’s a family operation, but they have pickers helping them in the season. But yield per tree is generally low.
This Peru organic natural coffee is very clean and smooth. With delicate notes of plum, cherries & forest berries. finish with a sweet aftertaste of honey. A delightful coffee to start your day in the morning.
Brewing Recipe :
1 : 15
1st of September
200g pack coffee ship in 1-2 working days
Yuen Kang E.
Good, like the complex body taste & sweet lingering aftertaste coffee with my mokapot + water (lungo) brewing method.
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