Stonecutter Series: Peru Coyona Natural Process

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bright
  30
• Bold
  25
• Sweet
  25
• Clean
  20
• Funky
  20

Our Stonecutter Coffee is a rotating highlight series - a tribute to the rich history of Deer Isle-Stonington's granite quarrying industry that peaked in the early 1900s. These beans are selected for their "je ne sais quoi" and often come to us from unique coffee producing regions of the world, embracing inventive processing methods, and/or out of this world flavor from small farms. Limited amounts available, changing frequently, and now packaged in our one of a kind Stonecutter 10 oz. coffee tubes! These are the coffees that currently excite us a micro-roasters. These tubes are a new package adventure for us. Designed and hand drawn by Deer Isle local Farrell Ruppert, they feature the slabs of granite quarried out of Stonington. Made of 100% FSC certified paper, soy ink, with gold foiled accents and a sticker of the current origin inside. For every tube made, a portion of profits are donated to One Tree Planted . ~ Cooperativa Agraria Cafetalera Jose Gabriel Condorcanqui in Coyona is one of the oldest coops in the Canchaque region of Northern Piura, Peru – founded November 4, 1969 (and named after an indigenous hero Tukamaro II who led a revolt against the Spaniards on November 4, 1779). With a total of 200 members spread across 5 casilleros, this represents the vast majority of the local population in the region. Within that membership, half of the producers live in the town of Coyona itself with coffee fields located between 1,000-1,600 meters above sea level. This kind of proximity and cohesion is rare in rural cooperatives, offering their members greater opportunities for community impact and development. Coop Candorcanqui exports its coffee through Coop Norandino, the umbrella organization serving coop members’ marketing, financing, and technical training needs. Since 2012, Cooperative Coffees has been working with Norandino to revive the traditional natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffees of the Canchaque region. " Prior to 1990, nearly 100% of [our] coffee was natural proce