OriginPeru
ProcessFermentation
Summary
A single origin coffee from the remote village of Lauca in Masma, Junín, Peru. Grown by Samuel Muñoz and Raúl Ames on farms of approximately 1 hectare each. The coffee undergoes an extended fermentation process: cherries are pulped, fermented in open tanks for 36 hours, then washed. Flavour notes include Parma Violets, Blackcurrant Yoghurt, and Cacao.
AI-assisted description, based on roaster & cupping data.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
ProducerSamuel Muñoz, Raúl Ames
NotesCocoa, Blackcurrant, Violet
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