This coffee comes from a 3-hectare farm called El Laurel. The farm is located in the Tabaconas, San Ignacio part of the Cajamarca region in Peru.
Pepe Mijahuanca grows Caturra and Bourbon coffee trees on 2 hectares. The coffee is grown under shade on the farm and after it's picked ripe, it's depulped the same day. It is then fermented for ten hours dry and washed before being dried in parabolic driers and on patios for five to ten days.
Tasting Notes: Sweet and soft with citric acidity; cocoa, chocolate, caramel and lime flavours
Roast Level: Medium
Varietal: Bourbon, Caturra
Process: Washed
Altitude: 1700 masl.
