Ollancay

Origin

• 🇵🇪 Peru· Cusco

Tasting notes

Character

• Funky
  20

This is our final Peruvian coffee of the latest harvest season! Ollancay (oh-yawn-kai) is an SL-9 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. from producer Valentin Orosco. This coffee went out first to our subscribers in January and was a smash hit. Valentin is a new-to-us producer, and this first selection from him is wowing us! This tremendous coffee is plush and rich with flavors of rhubarb, currant jam, and melon. Valentin selectively hand harvested ripe cherries, then immediately pulped them. After a brief fermentation, the coffee was 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. to fully remove any remaining mucilage. The coffee then dried on raised beds for 15-20 days. As can be seen in the photo, Valentin's coffee plants are interwoven among shade trees, providing 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. habitat to native birds. Process: Washed Region: Cusco, Peru Variety: SL-9 Make sure to check that the 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. you've selected is what you're looking for — if there is an "upcoming roast" for this coffee, the upcoming roast date is listed under the tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. at the top of this product page. Please read our shipping info page!