Oyara, Perú

Tasting notes

Character

• Clean
• Bright
• Bold
• Comforting

Oyara’s land ownership structure is unique for the region, where rather than individuals owning small lots, the entire land is owned collectivly by the communityy. The majority of the families in Oyara are dedicated solely to coffee production. This community lot is harvested by hand, 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. and fermented in plastic barrels and dried on solar dryers for around two weeks. In the cup, this coffee is bright, sweet, and clean with notes of cinnamon, tangerine and limeade. Comprised of over seventy families, the Oyara community has been growing coffee in the Santa Teresa district for over fifty years.