Peru - Finca la Colmena 250g

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Flavour: Ripe berries, Stonefruit, JuicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. Producer: Jorge Diaz Campos 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. Jorge Diaz Campos, a dedicated farmer in the Lonya Grande district of the Amazonas, is a valued member of the Norcafe cooperative in Cajamarca. Jorge actively participates in the microlotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. program at the cooperative, consistently producing outstanding coffee. His farm, La Colmena, is situated near the village of Huamboya and spans 3 hectares. It sits at an elevation of 1900 masl, where he is primarily cultivating caturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. and bourbon varieties. The region boasts a rich forest environment with pure and clean naturalNatural 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. water sources used in the coffee processing. The Díaz Campos family are originally migrants from the Peruvian highlands. Apart from coffee growing, the family is involved in livestock and beekeeping. Jorge Díaz, the third son, leverages his experience gained while working for the Norcafé Cooperative in 2017 and 2018 to continually enhance the quality of his farm and coffees. The family has ambitious plans to expand their coffee production by planting an additional 4 hectares, focusing on unique varieties like Bourbon and GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction.. They also intend to conduct experiments with natural and washed processing techniques for the upcoming harvest. Jorge emphasizes their philosophy, highlighting that beekeeping aids in pollination, positively influencing the flavours in coffee. Other crucial factors include selective harvesting, controlled fermentation, washing with clean water, and meticulous drying After the coffee cherries are harvested, typically around September/October, the cherries undergo a careful 24-hour fermentation in bags, followed by de-pulping. Subsequently, the parchment enters an additional phase of fermentation lasting 24-36 hours in bags. Drying takes place on covered, raised beds, spanning a duration of up to a month.