Press Coffee
Peru Finca Tasta
OriginPeru
ProcessAnaerobic, Natural
Summary
Peru Finca Tasta coffee from Finca Tasta farm located in Junnin, Peru. Run by siblings Edith and Ivan, the farm spans 56 acres with 19 acres cultivated with coffee and 22 acres of preserved forest. The coffee is processed using an anaerobic natural method - ripe coffee cherries are sealed in 200-liter cylinders for 60 hours of anaerobic fermentation, then dried on raised beds to 10.5-11.0% humidity. Variety: Cattura. Grown at 1400-1600 meters above sea level.
AI-assisted description, based on roaster & cupping data.
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- Format
- Bean
- Decaffeinated
- No
- Altitude
- 1400 - 1600 m.a.s.l
- Variety
- Caturra
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The roaster
Press Coffee is a specialty coffee roaster based in Phoenix, Arizona, roasting small batches in-house daily and shipping worldwide. They run their own cafés ar…
AI-assisted description, based on roaster & cupping data.
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