Our new Seasonal Select from Piura, Peru is a shining example of the quality and complexity that organic, natural processed beans can offer.Grown in the high-altitude regions of the Andes, the beans undergo a natural processing method, in which they are left to dry with their fruit intact.
This allows the flavors of the coffee cherry to infuse into the bean, resulting in a distinctively fruity and sweet cup. We roasted Organic Peru Piura Natural light to preserve the bright and lively flavors. The resulting cup has a crisp acidity and a light body, with notes of green apple and a subtle sweetness of honeycomb.
Location: Piura, San Miguel del Faique, La Capilla.
Washed processing: After harvesting, the producers immediately carry out the floating technique to remove the cherry trees with harvest defects, then they go through the manual pulper and leave the parchment with part of the mucilage in tanks or drums with water so that the mucilage can be removed. These parchments ferment for 12 to 24 hours. Once washed, the parchment coffee is dried for 6 to 10 hours to reach a humidity of 9 to 11%.
Varieties: -Typica -Caturra -Bourbon -Catimor
Drying methods: In some cases coffee is spread in polypropylene bags on the ground or dried on terraces.