This Catimor varietal comes to you from Finca Chririloma, a small farm located in Quellouno, Cusco, Peru. This coffee is farmed 1950 meters above sea level and has been carefully grown and harvested by Q-grader and cup of excellence winner Edwin Quea. Edwin is a second generation farmer who worked hard to become an SCA certified licensed Q grader, later becoming a Cup of Excellence judge for the Ministry of Coffee Production in Peru. Along with cultivating and producing excellent coffee, he and his wife Nory have created a state of the art coffee school and lab. As leaders in their community, they are invested in using their knowledge of business and coffee to educate and collaborate with other farmers and business owners in Peru.
The coffee cherries are carefully picked and fermented for 4 days. It is then washed, selected, and dried in raised beds before finally being sifted for size and then hand-selected for distribution.
The process method is Washed, which enhances its silky mouth feel, with a surprisingly delightful complexity of tasting notes. We found this coffee to have wonderful notes of black tea, juicy mandarin, and toasted almond with a cocoa finish.
We recommend brewing on your favorite method between 203-205 degrees.
Altitude: 1950 masl
Roast Level: Medium-light