Peru Finca La Palma

Peach. Raisin. Chocolate Syrup. 

About this coffee :

The lot name ‘La Palma’ was chosen as it is the town closest to the farms of both producers. Ismael’s farm is named La Palmera, after the native tree that grows readily there. Leonilda’s farms are La Naranja (the Orange Tree), La Piña (the Pineapple) and Laurel – also after fruit trees that grow on her land.

During the harvest, coffee is selectively handpicked with only the ripest cherries being harvested at each pass. These cherries are then hand-sorted to ensure no underripe or damaged cherries make it into the fermentation tanks. The coffee is pulped on the same day that it is picked using a mechanical pulper, located on the farm itself. After pulping, it will then ferment in a tin tank for around 18 hours (depending on ambient temperature) before being washed clean in pure water. Both Ismael and Leonilda have constructed raised ‘African’ beds for drying, and the clean parchment will lie on these, being turned regularly, for around two weeks, or until the humidity reaches 11.5-12% humidity.

This coffee has lots of sticky sweetness of raisin and syrupy. You'll get aromatics of peach and chocolate syrupy finish. A coffee to look forward to in the morning.

Brewing Recipe :

 50g, 200g pack coffee ship in 1-2 working days