Tasting Profile & Structure
Balanced: layered, structured
How do we feel about this coffee
It feels like sweet cola, a slice of cherry pie at a picnic, and enjoying caramel syrup drizzled over your vanilla ice cream at the end of the summer carnival.
Grown in the high elevations of Taboconas Namballe National Sanctuary along the banks of the Rio Blanco River in the famed Cajamarca region, Ismael Alarcon leads a group of 17 producers who grow their coffee organically with a focus on quality. Helping smallholder producers access the specialty coffee market with long-term sustainability provides a path to long-term profitability. The area boasts an incredibly diverse microclimate and high-quality soil and grows Caturra, Bourbon, and Catimor varieties. Once picked at peak ripeness, this field blend is fully washed and dried on raised or solar beds for 15 to 30 days. Since the beginning, Ismael has helped this producer group implement community projects such as developing organic fertilizers utilizing local materials and empowering producers through offering land management practices.
||Caturra, Bourbon, Catimor
||Washed, dried for 15-30 days on raised beds or a solar dryer
||1650 to 1800 MASL
||17g : 1g
||15g : 1g
|Peak Rest Time
||5 to 40 days off roast