Peru - Flor del Valle

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Clean
  50
• Bright
  40
• Sweet
  25

Plum. Figs. Sweet Chocolate . Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. Koppi's coffee beans are at their peak 2 to 3 weeks after roasting Producer: Ylder Herrera Origia: Lonya Grande, Amazonas Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. bourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. As a young, 29 year old farmer, Ylder Herrera has worked his way up to success. Not only does he produce exceptional coffee, but he is also the President of the Norcafe Cooperative in Cajamarca. Besides his duties as the President, Ylder actively encourages other members to cultivate specialty coffee, sharing all the knowledge he has accumulated from his parents. As part of the cooperative’s micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. program, he continuously tries to implement new techniques for his washed coffee. Ylder was born in the Lonya Grande District, Department of Amazonas, in the middle of a family dedicated to producing high quality coffees. Ylder learned the techniques from his childhood. Later he went to study at the University of the International Business Career and then returned to dedicate himself to working with small producers in the place where he was born.With a lot of effort and sacrifice from all the families that made up Norcafé, they managed to export their first lots of specialty coffees to the United States in 2016. He has encouraged his fellow farmers to plant and culitvate specialty coffees and experimental varieties. At his own farm ”Flor Del Valle” he grows fantastic coffees. He is applying both the knowledge that he has acquired from his parents but is also implementing new creative techniques for processing his washed coffees and for many years now he has consistently produced exceptional coffees. His farm, Flor del Valle, is located in the Lonya Grande region of the Amazonas, holding 2 hectares of planted coffee. At approximately 1900 masl, Ylder grows Costa Rica 95 and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. varieties. The coffee is picked by hand, sorted at the farm, pulped and left to ferment for 10 hours. After the fermentation the coffee is moved to drying tables in a poly tunnel whe