Peru Origin Coffee Lab Arabica Roasted Coffee
|Altitude||1600m - 1900m
Caturra, Yellow Bourbon, Red Bourbon, Geisha, Typica, Marsellesa
|Owner / Farm||Origin Coffee Labs|
|SCA Cup score and notes||85 Red berries, Cane sugar, Toffee, Raspberry|
This Peruvian coffee is Juicy and sweet, with very distinct and lingering raspberry finish, red berry like medium acidity and smooth body, medium. Tastes after red berries, cane sugar and toffee.
Processing Methods: This comite uses floater tanks the day before depulping. The next day, the coffee is de-pulped, with most of the mucilage left on the parchment. The coffee is then moved to tanks where it is fermented for 24-36 hours, depending on the temperature. Drying Methods: the majority of farmers dry the seeds on tables. Drying Time: the coffee is dried for at least 6 hours per day for 15-30 days.