SAN RAMON - PERU

£11.50
/

A blend of day lots from four producers in San Ramon Alto, we're tasting tangerine like citrus, tangy redcurrants, and caramelised sugars reminding us of biscoff biscuits. The Huabal region, with many farms above 1800 masl, is renowned for its coffee quality and production- although limited infrastructure can hinder a producer's potential. Recently, premiums for quality have encouraged farmers to replace government promoted Catimor varietals with Caturra, Bourbon and Catuai which thrive at the high altitudes.

Tangerine, redcurrant, biscoff

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SAN RAMON - PERU

Each producer carefully picks and processes their coffee, drying it on lined patios after a 24-hour resting period, followed by depulping and a 18-24 hour fermentation. The coffee is then dried over 10 to 15 days.

Altitude: 1800 - 2000 MASL

Varieties: Caturra

Process: Washed

Region: San Ramon Alto, Huabal, Jaen, Cajamarca

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