Peru - Santo Tomas
Clean and bright mouthfeel with notes of milk chocolate and berries.
Region: Santo Tomas district
Variety: Bourbon, Caturra, Typica
Altitude: 2100 - 2400m
Coffee producers in Peru often cultivate coffee at impressive altitudes. This is no different for the Santo Tomas producers. The farms lie between 2100 and 2400 meters above sea level. Frost damage is a real treat at this altitude. The average temperature oscillates around 16°C. This low temperature is one of the factors that contribute to the slow maturation of the coffee cherries. Thanks to this, the plants develop complex acids in the cherries, leading to intense and refined coffees. The cool temperature also greatly impacts on the fermentation of the cherries. The fermentation process slows down at cooler temperatures, leading to longer fermentation times in order to break down all the mucilage. The producers for this lot all fermented their coffee for 36 hours.