Organic Peru Persy Pusma Martinez - Wholesale Grocery

Origin

• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Comforting
  20
• Funky
  20

We Taste: milk chocolate - marshmallow - golden raisin - pear Medium Roast DOWNLOAD info sheets DOWNLOAD shelf tags Please submit orders by 3:00 p.m. central time on Monday, Wednesday, or Friday for roast and ship on the following business day. Thank you! COEXISTENCE IN LA ZUNGA: CULTIVATING COFFEE WITHIN A 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. ECOSYSTEM The Namballe area of San Ignacio, Cajamarca has shown up a lot here at Ruby in recent years in both our blending and single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. offerings. It’s a major coffee producing region of Peru and produces a wide range of delicious coffees. La Zunga is a town nestled along the Tabaconas Namballe National Sanctuary. This area protects a rare ecosystem in Peru called the páramo which protects rare biodiversity. It is vital as a part of the water system, a souce for drinking water in the dry populated areas nearby. Parts of the páramo also feed into the amazon basin. Persy Pusma has been producing coffee here for more than a decade. Through his passion for coffee and sustainable views of coffee production, his goal is national and international recognition for high quality coffee. His 2.5 hectare farm is planted in several coffee varieties, native shade trees, and subsistence crops like yucca and banana. His farm is named after a native tree known as La Nona, a member of the coffee family that is used traditionally in medicine. The coffee is processed by Persy on site, where it is fully 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. after a 29 hour wet fermentation. Drying takes place carefully in the sun over the course of 23 days. The parchment is delivered by mule to be picked up at the nearest road. It’s a long process but we are grateful for the end result. This lot offers a rich and satisfying experience in the cup, with a roast profile that brings out sweet and creamy chocolate and gentle fruit notes. 12 oz / 340 g. Whole bean.