Alto Rioja Mishqui Anaerobic 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.

Details

Format

Bean

Decaffeinated

No

Producer

Kevin Lopez and his brother Andy

Altitude

1300 m.a.s.l

Variety

Caturra, Maragogipe

Notes

Winey

The roaster

VolCa Coffee

Volca Coffee is a specialty coffee roaster based in Sweden, serving a rotating lineup of single-origin beans from Brazil, Colombia, Ethiopia, and beyond. They…