Peru Fruit Bomb
This coffee is harvested following strict ripeness criteria, later floated and hand-sorted to remove any defects. Cherries were exposed to 30 hours of underwater fermentation before being pulped. The parchment was gently washed and later dried under temperature-controlled conditions until ideal moisture content was achieved.
This microlot is 100% Caturra. This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and has greater resistance to plant diseases than Bourbon.
Farm Location: Cajamarca, Peru
Tasting Notes: Cocoa, stone fruit, orange cake.