Peru Felix Phoro


SPECIES: Arabica

VARIETY: Bourbon Rosso, Typica

METHOD: Washed; 25h of fermentation

CERTIFICATION:

PRODUCTION AREA: Quillabamba

ALTITUDE: 1.800 mt

SCREEN: 16-17

CUP PROFILE:

  • AROMA: Jasmine, nutmeg

  • FLAVOUR: Cocoa, caramel, butter, cinnamon, white fruits

  • BODY: Full

  • ACIDITY: Low, mainly lactic and malic

  • AFTERTASTE: Persistent notes of cocoa and cinnamon

SCORE: 88,25


pe Peru

Botanical species: Arabica

Harvest: from April to October

Shipment: from June to February

Bags: 69 kg jute (tare 0,5%)