Peru, La Mora

Origin

• 🇵🇪 Peru

Tasting notes

SANTIAGO IS A RELATIVELY NEW COFFEE PRODUCER IN THE JAEN REGION, DISCOVERED THROUGH OUR PARTNERS AT ORIGIN COFFEE LAB. HIS FARM IS IN A RURAL AREA, HOME TO A NATURE RESERVE, WHERE MANY FARMERS ALSO FISH OR GROW OTHER CROPS. SANTIAGO PRODUCES AROUND 42 BAGS OF PARCHMENT (ABOUT 1700 KG OF GREEN COFFEEGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft.) PER YEAR. SINCE SUPPLYING SPECIALTY COFFEE ROASTERS, HE’S INVESTED IN FIXED FERMENTATION TANKS AND SOLAR DRYING. WE WERE REALLY IMPRESSED WITH THE QUALITY WHEN WE FIRST CUPPED HIS COFFEE AND ADMIRE HIS PASSION FOR QUALITY. THIS IS OUR SECOND TIME PURCHASING FROM SANTIAGO, DUE TO PART TO HIS COMMITMENT TO IMPROVING HIS CROP AND THE FANTASTIC CUPPINGCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. RESULTS HIS COFFEE HAS GIVEN US. EXPECT FLORAL JASMINE AND 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. SUCKLE, UNDERLYING SWEET BERRY, AND LEMON 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..