
Cult Coffee Roasters
La Cima
OriginPeru
ProcessWashed
Summary
A washed coffee from the Cajamarca region of Peru, produced by small-scale coffee farmers from the San Ignacio, Jaen, and Cutervo provinces. The coffee is grown at 1500-1800 MASL and features Caturra and Bourbon varieties. Processed using a washed method with 30-40 hours of fermentation, then sun-dried for 16-20 days. Flavour profile includes rosewater, pinklady apple, and honey blossom. Partnered with Cofinet.
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FormatBean
Roast profileOmniroast
DecaffeinatedNo
Altitude1500 - 1800 m.a.s.l
VarietyBourbon, Caturra
NotesRose, Honey, Apple
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