It is rare for us to offer a coffee from Peru. When we first tasted this coffee and learned about the project that got it to this point, we knew it deserved a spot on our menu. This is a wonderfully creamy coffee packed full of tropical notes and a hint of citrus.
Elevation: 1900 masl
Processing: Fully Washed
Tasting Notes: Tropical, Orange, Creamy
Eufemio Dominguez Aguilar owns 2 hectares of land in the El Condor area of Huabal. The farm is planted entirely with Caturra, which Eufemio has maintained for some years. Eufemio manages his farm organically, applying compost and manure as fertilizers and weeding manually with a machete. Picking is carried out mostly by the family themselves and also by neighbors, who form mingas, which are basically free labour exchanges, where farm owners club together and pick each others farms, exchanging their time and labour rather than money. Once picked, the coffee is fermented overnight and up to 24 hours before being washed and then placed to dry on a tarpaulin mats, where it dries for around 10 days.