Dark chocolate・Almond・Caramel

Peru Perlamayo

Inka Paahtimo

Roaster: Pamela Aranciaga Mauricio

Perlamayo in Huabal is a small community of farmers located at an altitude of 2000 meters. The climate is cooler, and producers in this region use longer fermentation and resting times for processing their coffees. The Rioja family, along with the Vasquez brothers, are prominent members of this community. The main varieties grown are Caturra, Bourbon, with some Geisha and Pache. The average size of each farm is around 2 hectares. The coffee is processed by resting the cherries for 48 hours after harvesting. Then, the cherries are depulped and fermented for 48 hours in plastic bags. After fermentation, the parchment is washed and taken to a lower altitude where drying beds are available, as temperatures are warmer for effective drying.

Country: Peru
Region: Perlamayo
Farm: Area’s Cooparative
Varieties: Caturra, Pache
Growing altitude: 2000m
Process: Washed