Organic Peru
Within the
Alto Mayo protected forest lies Coopbam. Alto Mayo, which spans the border
between the San Martin and Amazonas departments of Northern Peru, is home to a
huge cross-section of native Peruvian wildlife as well as some of the country’s
last undiscovered coffee.
This area
has a very special climate, with crisp cold nights and temperate days that are
ideal for coffee production, as well as an abundance of old typica, caturra,
and bourbon, working with the microclimate to produce a beautiful cup.
From the
sweeter, balanced cups with finer levels of acidity found at Alto Mayo’s lower
altitudes (around 1500-1700 masl) to the elegant, ethereal coffees produced at
its higher reaches (exceeding 1800-1900 masl), these coffees are big, juicy,
and round, super sweet with a heavy mouthfeel. They bring a malic acidity and
dark fruit flavor, as well as a structure.
In Bongara,
the harvest season begins in July and ends in October. The soil is replenished
with Bokashi style fertilizer and prepared with food waste, coffee pulp,
sugarcane stalks, microorganisms from fertile soils, and guano from the
islands. After depulping, cherry
is transferred into wooden basins to ferment on the same day. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure with transparent sheeting. Moisture content and water activity are constantly monitored and dried to 10.5%-11% and 0.56 aW.
Origin: Bongara, Amazonas, Peru
Community: Vilcaniza
Altitude: 1700m
Variety: Typica, Bourbon
Processing: Washed
Cup profile: floral, mandarin, caramel, malic acidity, juicy body, smooth, lingering
Suggested for: espresso
Espresso recipe:
In:19gr
Out: 37gr
Time:25sec
- Price: 9.10€ (including VAT)
Product Code: 5204129022447
Ex Tax: 8.05€
Availability: In Stock
Weight: 0.25kg
Brand: Taf