Peru Hermanos Guerreros Natural

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Country: Peru Location: El Palto, Bellavista Process: 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. 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.: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., 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. and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Elevation: 1800 MASL Roast: Light/Med Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Raspberry Yogurt, Fruit Chews, Vanilla Close to Jaén, in the small community of El Palto, Bellavista, the Guerrero family has been farming coffee for three generations. Their connection to the land runs deep, with the current generation taking over the farms in 2006. Each family member works on their own 2 hectares, but they share centralized washing and drying stations to process the coffee together. Until 2020, the Guerreros sold their coffee to local buyers at market prices. But after learning about the potential of the specialty coffee market and the premiums it offers, they began to explore new varieties and invest in infrastructure. The family has replanted varieties like Marshell and Geisha, using a 70cm to 3-meter planting distance, and introduced irrigation to combat the recent dry seasons around Jaén. As part of Falcon's Specialty Plus program, the Guerreros have been working closely with an agronomist, experimenting with different processing methods. Through the program, the Guerreros have also seen improvements in their traditional 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. coffees. With access to tools like refractometers, thermometers, and barrels provided by the Specialty Plus program, they've managed to improve their scores by 2.5 points, opening new opportunities in the specialty coffee market.