Alto Rioja, Mishqui Anaerobic Honey Moyobamba, Peru

Summary

This coffee comes from the Lopez brothers, Kevin and Andy, who farm near Moyobamba in the Mayo River valley, Peru. The varieties are Maragogype and Caturra, grown at 1300 meters above sea level. The coffee underwent a honey-anaerobic process: 48 hours of anaerobic natural fermentation followed by 80 hours of anaerobic fermentation in sugar mucilage, then dried on shaded drying beds. Flavor notes include fruits, sparkling, and winy characteristics.

Details

Format

Bean

Decaffeinated

No

Price

€€€€

Region

Moyobamba

Producer

Kevin Lopez and his brother Andy

Altitude

1300 m.a.s.l

Variety

Caturra, Maragogipe

Notes

Wine

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…