Peru - Tapir Andino Red Honey

Summary

Single origin coffee from the San Ignacio province in the Cajamarca region of Northern Peru. This is a community coffee from several farms linked to the co-operativa Agraria, located in the buffer zones of a protected natural area where spectacled bears, jaguars and tapirs are found. The coffee is processed using the red honey method: coffee is pulped, dry fermented for 12-18 hours in wooden tanks, then dried on mesh trays in polytunnels for 18-24 days. It is certified organic. Tasting notes include peach, raspberry, and milk chocolate. Grown at 1350-1900 metres above sea level.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Altitude

1350 - 1900 m.a.s.l

Notes

Raspberry, Milk Chocolate, Peach

The roaster

Horsham Coffee Roaster

Based in West Sussex, Horsham Coffee Roaster is a specialty roaster sourcing directly from producers in Costa Rica, Kenya, Rwanda, and Brazil. They roast on a…