Sergio Garcia Campos: Peru | Washed | Light Roast

Origin

• 🇵🇪 Peru

Tasting notes

Character

• Bright
• Clean

This 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. Peruvian coffee, made up of CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., and Catimor, is sweet, balanced, and quietly complex. With notes of honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. and apricot, it’s a reminder that Peru does “approachable” without being boring—and does it with care for the land.