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Peru El Oso


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Flavours of cherry, lime, pineapple, and raspberry. A light to medium body.

About Peru El Oso


Bean Type: Bourbon, Catimor, Caturra, Mundo Novo, Typica

Processing Method: Washed

Altitude: 1350 – 1890m

Harvest: May -Sep

Origin: Cajamarca, Peru

The San Ignacio Province sits at the top of the Cajamarca region in northern Peru, where the Rio Canchis separates the country from Ecuador. Here, the western and eastern ranges of the Andes meet to form micro-climates within the buttresses and valleys that descend from the mountains to the Amazon basin. The farms are located in the buffer zones of a protected natural area and have seen spectacled bears, cock-of-the-rocks, jaguars, and peccaries within their boundaries. This means working with an organic methodology and that certification is a strategic point as a culture of protection of wildlife is encouraged and created through these standards.

Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees – regulations prohibit chopping them down. These trees are used because the coffee generates heat as it ferments, and the wood is better at dispersing that heat, thereby ensuring an even temperature throughout the fermentation tank; using concrete, the heat would be absorbed and stored in the sides, creating differences throughout the batch and inconsistencies in the final cup.