Peru Uchubamba
| Category: | Coffee |
|---|---|
| Farmáři: | rodiny Palacios, Gonzales a Orihuela |
| Oblast: | Junin, Jauja, Masma |
| Odrůda: | Caturra, Catuai |
| Zpracování: | Washed |
| Nadm. výška: | 1 800 m n. m. |
| Importér: | Cultivar Coffees (NL) |
| Pražení: | omni roast – vhodné na všechny způsoby přípravy |
Herbal & Zesty
In taste you can expect the typical expression of coffees from Peru, which we have been supplying you with for several years. Again, you can look forward to a pleasant citrus acidity, which in combination with the sweetness reminds us most of yuzu. But as we are used to with Peruvian coffees, everything is balanced by herbal notes and a light, herbal bitterness of dandelion or chamomile, which brings more complexity in the cup. On the filter, this coffee is beautifully herbal, sweet and distinctly citrusy. On espresso, you can enjoy intense acidity, nougat sweetness and a very interesting aroma of sweet spices.
If you feel like you've heard the name of this lot before, you're right! This year we are also continuing our relatively fresh collaboration with Peruvian importer Cultivar. For coffees from the central region of Peru, this is only the second year in our roastery and once again we have reached for the same lot as last time. In this part of the country, a drier climate usually prevails, which is not so suitable for coffee. However, the Masma area is at a higher altitude and as a result the microclimate is more humid with greater temperature fluctuations between day and night, which is ideal for coffee trees. The vegetation is also more lush here and farmers usually grow fruit and vegetables in addition to coffee - passion fruit, avocados, 'rocoto' (which is basically a combination of tomato and pepper), or peaches.
This lot was produced by the Palacios, Gonzales and Orihuela families on less than 1 hectare of land. It is a blend of the Catuai and Caturra varieties, processed using the washed method. After harvesting, the cherries are depulped and the beans are then fermented for 36 hours in cement tanks to loosen the residual mucilage from the grain. In the last stage of processing, the beans are washed with clean water and prepared for drying.
In the Uchubamba Valley community there are versatile farmers who are slowly but surely putting the care of coffee production in the hands of the next generation, who are even more committed to quality over quantity. And after last year's experience with this lot, it is clear that this effort is not in vain at all and the taste of this coffee is a bit better again!
Roasted coffee beans, 100% specialty coffee Arabica, roasted and packed in the Czech Republic.
