Our final release of the Peruvian Atipanaku winners this winter, this delectable offering was produced by Mario Jesús, who grows in the Chota region of the Cajamarca state in Peru. Chota has the distinction of being one of the highest altitude areas of Peru, set amongst the picturesque Andean Mountain range, and home to many indigenous groups who have thrived on their sale and trade of agricultural products. Due to the high elevation and relatively cool temperatures, this area lends itself to producing truly excellent coffee: these conditions encourage slower growth, which results in denser beans with more developed and complex flavors, as well as less pest damage to the plants and cherries. Mario has combined these favorable growing conditions with meticulous hand picking and sorting of the ripe cherries, followed by the traditionally favored South American washed process, resulting in a clean, but very flavorful offering that we are proud to share with you all!
How it Tastes:
A truly classic, delicious washed South American coffee: well balanced with molasses sweetness, notes of nougat, almond, vanilla, blood orange acidity, a buttery mouthfeel, and hints of blackberry at the finish.
How to Brew It:
A great option for both filter or immersion methods, at a ratio of 1:15 and a brew temperature of 198–203 degrees. Not intended for espresso.
