Peru Uchunari


SPECIES: Arabica

VARIETY: Caturra, Bourbon, Gesha

METHOD: Washed

PRODUCTION AREA: San Pedro, Puno

ALTITUDE: 1.600-2.000 mt

CUP PROFILE:

  • AROMA:complex: floral and fruity

  • FLAVOUR: sweet and fruity: caramel and molasses notes

  • BODY: medium-light

  • ACIDITY: mainly malic and citric

  • AFTERTASTE: pungent features of bergamot and cardamom

SCORE: 86

 

NOTE

Into Raul Mamani cafetal some small mammals called Coatì reside. They feed on rape coffee cherries “processing” them inside their intestines.


pe Peru

Botanical species: Arabica

Harvest: from April to October

Shipment: from June to February

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