Peru David Flores La Neblina

Origin

• 🇰🇪 Kenya
• 🇵🇪 Peru· Cajamarca

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Due to the limited release of Peru La Neblina, this coffee is offered as whole bean only and may not always be roasted the same day it ships. If you need it ground, we’re happy to accommodate by request—just reach out to Orders@rubycoffeeroasters.com. Current Stock will be roasted 7/2 We Taste: Melon - Apricot - Rainer Cherry - Chocolate Macaron Light RoastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. La Neblina Sidra: A memorable cup from Peru David Flores grows coffee on his farm, aptly named La Neblina (which translates to the mist or fog), high in the mountains of Peru’s Cajamarca region. David is General Manager of El Morito, a collective of more than 150 independent 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. producers. El Morito started as a family company when David was a young boy, but formalized as an association in 2022 and now serves to assist producers with aggregation and export while encouraging autonomy in processing. When he is not leading El Morito, David is focusing on growing and processing his own coffee. He has planted his farm with distinctive varieties seeking the highest quality in his product, including geshaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., marshelle, and sidra. This varietal lot from La Neblina is all sidra, a compelling modern 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. of arabica coffee. It is most commonly grown in Ecuador and Colombia, but the genetics point to some variation depending on where it’s found. Typically, it’s known as 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. mutation of bourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., but may be closer related to more distant Ethiopian heirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. varieties. Regardless, if you see sidra variety on the label, you can expect an especially bright and aromatic cup with high florality and intense sweetness, and this La Neblina coffee is no exception. You might even be surprised that it comes from Peru. While it sounds exotic, it has a certain comforting sweetness with a silky 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 clean fruit flavors, thanks to the careful and intentional 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. processing. Specialty coffee in Peru has tremendous potential. Of the roughly 223,000 smallholder producers, only one quarter belong to cooperatives. Wit