Peru, El Palto

Origin

• 🇵🇪 Peru· Amazonas

Tasting notes

Character

• Bright
  25
• Clean
  25
• Comforting
  25
• Sweet
  25
• Funky
  20

Peru, El Plato Farm: SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers (JUMARP) Region: Chachapoyas, Amazonas, Peru Processing: 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. Varietals: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Flavour Notes: Nutty, Chocolate, Mild Citrus AcidityAcidityThe 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. El Palto comes from smallholder farmers in the Chachapoyas region of northern Peru. The coffee is produced by the Asociación de Productores Cafetaleros Juan Marco El Palto (JUMARP), a cooperative started in 2003 with 35 farmers and now grown to 189 members farming 549 hectares. Forty of these families are women-led, with active roles on the Board of Directors. Farms are located 1,600–1,800 masl, where cool weather and fertile soils allow the cherries to ripen slowly, bringing sweetness and clarity. Producers handpick ripe cherries and use washed processing to bring out a bright, clean cup. This lot features a blendBlendCoffees from multiple origins roasted or mixed together for a consistent, balanced profile year-round — the traditional backbone of espresso menus. between Typica and Bourbon, offering balance, smooth bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., and 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. sweetness