Peru Barro Negro Organic
From small one hectare farms near the town of Barro Negro (near Jaen Cajamarca) comes this fully washed and dried on raised beds blend of Red Caturra, Typica, Geisha, & Bourbon.
Harvest in Barro Negro spans from June to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. A typical harvest day starts at around 6 am and ends at 6 pm, with a 2-hour break between 12 pm to 2 pm. Once picked and floated, the cherries are placed into sacks with grain pro liners to induce a dry fermentation for 24 hours. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed into tanks and fermented again for around 12 hours, depending on the climate.
Once complete, the coffee is then washed three times using water from the nearby El Mirador Mountain, to remove all remaining mucilage. Any excess water is drained, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 15-20 days, depending on the level of rain.
A versatile coffee, it can be used for drip, pourover, cold brew, or single origin espresso. Lightly roasted, tart with orange, florals, and black tea. Certified Organic