Grown in the mountain community of El Huabo in northern Peru, this coffee comes from Jenny Aracely Carhuapoma and her farm El Cautivo. Like many producers in San Ignacio, Jenny manages a small, family run farm using traditional organic practices, cultivating coffee alongside shade trees and food crops. At high elevations in the Andes, cool temperatures allow coffee cherries to ripen slowly, developing natural sweetness and balance. During harvest, cherries are carefully handpicked and processed on the farm, where they are washed and dried in the sun on raised beds. This coffee reflects the care, dedication, and craftsmanship of smallholder producers in Cajamarca, one of Peru’s most respected coffee growing regions.

Méthode de préparation

1 gramme de café fraîchement moulu pour 16-17g d'eau / Température de la suspension (café+eau) : 200 - 205 ̊F - 93 - 96 ̊C / Extraction : 20 - 21% / TDS 1,38-1,41%.