Description
WE IMPORT THIS VIA FALCON COFFEE BASED IN LEWES (EAST SUSSEX) from “Chorro Blanco” which is just a descriptive local name used by coffee farmers to refer to the specific micro-region where coffee is cultivated. The imagery created is of a nice clear/white stream or drainage in that area.
This lot is a blend of coffees from various smallholders across the region. The average farm size amongst these producers is 1.5 hectares, with the main varieties grown being caturra, catimor and bourbon. Most of these producers dry their coffee on plastic mats on the ground, much like patio drying.
Coffees were purposefully selected and blended together based on tasting notes typical of the Cajamarca region. All component lots come from high altitude areas and the early harvest, processed and dried by the producers on their farms. Most smallholder farmers in northern Peru have their own hand pulpers and fermentation tanks to process coffee before patio or raised bed drying. Once processed, the parchment coffee is delivered to our Jaen warehouse where it is graded, moisture tested, roasted and cupped.
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WE ROAST ALL OF OUR BEANS WITH THE SOLE PURPOSE OF SHOWCASING THEIR WONDERFUL ORGANIC FLAVOURS WHICH IS USUALLY SOMEWHERE AROUND A “MEDIUM ROAST”, HOWEVER THE BEANS ARE PULLED FROM THE ROASTER BASED ON MANY DIFFERENT FACTORS, MAINLY ON SMELL / THE OLFACTORY SYSTEM
SOME COFFEES WE MIGHT BE WAITING FOR A BISCUITY SMELL, FOR SOME, A JAMMY FRUITY AROMA, BUT THEY ALL HAVE A PARTICULAR SMELL WHEN THEY PEAK, WHICH USUALLY RELATES DIRECTLY TO THE OPTIMUM BALANCE OF FLAVOUR, SWEETNESS AND BODY IN THE CUP
