Peru Raul Mamani Uchunari civet coffee

SPECIES: Arabica

VARIETY: Caturra, Bourbon, Gesha

METHOD: Washed. Drying on raised beds

PRODUCTION AREA: San Pedro, Puno

ALTITUDE: 1.600-2.000 mt

CUP PROFILE:

  • AROMA: fruity (grape, raspberry)

  • FLAVOUR: balanced: caramel and molasses notes
  • BODY: medium-high
  • ACIDITY: mainly citric and tartaric
  • AFTERTASTE: clean and persistent with notes of candied fruit

SCORE: 84


BOTANICAL SPECIES: Arabica

HARVEST: from April to October

SHIPMENT: from June to February

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