
VolCa Coffee
Alto Rioja Mishqui Anaerobic Honey
OriginPeru
ProcessAnaerobic, Honey
Summary
A specialty coffee from Peru produced by brothers Kevin and Andy Lopez on their farm Finca Alto Rioja near Moyobamba in the Mayo River valley at 1300 masl. The coffee consists of Maragogype and Caturra varieties, processed using a honey-anaerobic method: 48 hours of anaerobic natural fermentation followed by 80 hours of anaerobic fermentation in sugar mucilage, then gently dried on shaded drying beds. Flavour notes include fruits bomb, sparkling, and winy characteristics. The coffee was selected, milled, and cupped by Mishqui Huayo, a local specialty coffee company.
AI-assisted description, based on roaster & cupping data.
Go to webshopDetails
FormatBean
DecaffeinatedNo
ProducerKevin Lopez and his brother Andy
Altitude1300 m.a.s.l
VarietyCaturra, Maragogipe
NotesWiney
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