PERLA MAYO - Lot 4
Taste: Pear . Hazelnut . Winey Acidity
Origin: Cajamarca, Peru
Brewing Method: Filter
Process: Extended Washed
This lot comes to us from the remote Perla Mayo village in Peru, nestled high in the Andes Mountains. It’s a carefully curated selection of mixed varieties cultivated by a dedicated group of local coffee farmers. Preserving tradition and long-standing agricultural methods, they hand-pick and meticulously sort the coffee, ensuring only the ripest cherries make it into this special lot.
The selected cherries are de-pulped and then dry-fermented for 24 hours. This fermentation period is crucial, as it allows the beans to develop sweeter and more nuanced flavours. After fermentation, the coffee is gently washed to remove the mucilage. This washing process contributes to the coffee's clean and bright profile. Finally, the coffee is laid out on drying patios for approximately 16 hours until it reaches the ideal moisture.
Brewed as a filter, we get a juicy cup with notes of pear and hazelnut, followed by a winey acidity.
Taste: Pear . Hazelnut . Winey Acidity
Origin: Cajamarca, Peru
Brewing Method: Filter
Process: Extended Washed
This lot comes to us from the remote Perla Mayo village in Peru, nestled high in the Andes Mountains. It’s a carefully curated selection of mixed varieties cultivated by a dedicated group of local coffee farmers. Preserving tradition and long-standing agricultural methods, they hand-pick and meticulously sort the coffee, ensuring only the ripest cherries make it into this special lot.
The selected cherries are de-pulped and then dry-fermented for 24 hours. This fermentation period is crucial, as it allows the beans to develop sweeter and more nuanced flavours. After fermentation, the coffee is gently washed to remove the mucilage. This washing process contributes to the coffee's clean and bright profile. Finally, the coffee is laid out on drying patios for approximately 16 hours until it reaches the ideal moisture.
Brewed as a filter, we get a juicy cup with notes of pear and hazelnut, followed by a winey acidity.
Taste: Pear . Hazelnut . Winey Acidity
Origin: Cajamarca, Peru
Brewing Method: Filter
Process: Extended Washed
This lot comes to us from the remote Perla Mayo village in Peru, nestled high in the Andes Mountains. It’s a carefully curated selection of mixed varieties cultivated by a dedicated group of local coffee farmers. Preserving tradition and long-standing agricultural methods, they hand-pick and meticulously sort the coffee, ensuring only the ripest cherries make it into this special lot.
The selected cherries are de-pulped and then dry-fermented for 24 hours. This fermentation period is crucial, as it allows the beans to develop sweeter and more nuanced flavours. After fermentation, the coffee is gently washed to remove the mucilage. This washing process contributes to the coffee's clean and bright profile. Finally, the coffee is laid out on drying patios for approximately 16 hours until it reaches the ideal moisture.
Brewed as a filter, we get a juicy cup with notes of pear and hazelnut, followed by a winey acidity.