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["americas","beans","central and south america","coffee","Medium Roast","Peru","washed"]
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This delectable offering was produced by Mario Jesús, who grows in the Chota region of the Cajamarca state in Peru. Chota has the distinction of being one of the highest altitude areas of Peru, set amongst the picturesque Andean Mountain range, and home to many indigenous groups who have thrived on their sale and trade of agricultural products. Due to the high elevation and relatively cool temperatures, there is great potential for producing truly excellent coffee: these conditions encourage slower growth, which results in denser beans with more developed and complex flavors, as well as less pest damage to the plants and cherries. Mario has combined these favorable growing conditions with meticulous hand picking and sorting of the ripe cherries, followed by the traditionally favored South American washed process, resulting in a clean but flavorful coffee. Well balanced and molasses sweet, with notes of nougat, almond, vanilla, blood orange acidity, a buttery mouthfeel, and a little intrigue with hints of blackberry at the finish. We are proud to share this final Peruvian Atipanaku offering with you all!
How to Brew It:
A great option for both filter or immersion methods, at a ratio of 1:15 and a brew temperature of 198–203 degrees. Not intended for espresso.
Country Peru
Region Chota, Cajamarca
Farm El Condor
Varietal Typica & Caturra
Production Method Washed
Roast Level Light/Medium
Tasting Notes
Fresh Bread Aroma
Nougat
Almond
Vanilla
Blood Orange Acidity
Buttery Mouthfeel
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