Bramble Roast

Tasting Notes: Apple butter, strawberry, floral

Processing: Washed

Producers: Fidel Huancas Chinchay

Location: La Coipa, Cajamarca, Peru – El Pajurillo

Altitude: 1900masl

Varietals: Caturra

Any unripe or overripe cherries are removed, and then everything over to the depulper. Once the coffees are depulped (fruit skin and some fruit pulp are removed mechanically), the yet-unwashed, sticky parchment is placed in sealed plastic grain pro bags for 3 days.

On the 3rd day, the coffee is washed 3 times to remove any remaining presence of mucilage. The coffee is then moved to the drying phase, which is done on raised beds under plastic tarp, mimicking a greenhouse. It takes about 10-15 days to dry the coffee, depending on climate. Once dry, the coffee is bagged again and transported to the city of Jaén, where the co-op’s coffee is stored, analyzed and monitored for quality control.