Peru: La Esmeralda (Organic)

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Comforting
  50
• Bright
  30
• Bold
  25
• Sweet
  25
• Clean
  20
• Funky
  20

Peru: La Esmeralda, CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. & Marshell, 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. (Organic) A super smooth and creamy caramel fills this cup. A gentle plum fruitiness as it cools and a hint of nutmeg on the finish rounds out the easy drinking coffee. This lot is a new partnership for Ozone and the very first time we’re roasting coffee from La Esmeralda. We selected Kelvin's Washed Catuai and Marshell from the countless samples that cross our cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. table because it simply stood out as a great tasting coffee. It showcases a notably different flavour profile to La Mandarina (another Peruvian lot we’ll be releasing soon) despite coming from farms which are geographically quite close together, really showcasing the varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of flavour profiles Peruvian coffee can offer. The perfect recipe The La Coipa district is nestled in the north east corner of the Cajamarca region of Peru. La Coipa is a fantastic coffee-producing area - the locale of Nima Juarez (El Roble and La Quebrada) whose coffee we have enjoyed in previous years, and Irene Herrera (La Mandarina) whose coffee we will be releasing later this season. The area is home to the El Horcon Comite (a small producer group) of which Kelvin Guerrero is part. Kelvin is 29 years old, young by wider coffee producer standards but typical in Peru where younger farmers are quite common. His farm sits at 1,850 metres above sea level. He has processed this lot in a very classic way for the region, fully Washed using a tiled tank and then sun driedNatural 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.. He's currently farming 2 hectares, planted predominantly with Catuai alongside a small amount of Marshell, a more recent addition to the farm. Marshell's origins are still being debated. The most widely held view is that it's a natural mutation of BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., first spotted in 1997 by a farmer called Grimanés Morales Lizana on her farm in San Ignacio, Cajamarca. She propagated from it after a disease outbreak wiped out everything around it, and named it drawing on the names of her family members, including her father-in-law