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Known for their excellent coffee, Esperanza Coronado Delgado, Segundo Almanzor Coronado, and Maria Nieves Tantalean Fernández are farmers in Barro Negro, La Coipa, Peru. These producers prioritize quality through selective tree pruning and use organic fertilizers like coffee pulp and guano from nearby islands.
Their harvest occurs from July to December, and each farmer has a unique processing method. Esperanza pulps and ferments her cherries for 72 hours, Segundo ferments his cherries for 48 hours, then pulps and ferments again for 48 hours, while Maria experiments with a 168-hour fermentation. The processed coffee beans are washed, dried on raised beds for 15-20 days, and stored in polypropylene bags for quality preservation. Before export, the coffee undergoes quality analysis. These practices contribute to the reputation and success of the association and benefit the coffee-producing families as a whole.
Region: Barro Negro, La Coipa, Peru
Variety: Typica, Pache, Caturra, Bourbon
Processing: Fully Washed
Altitude: 1,800 - 1,900 M.A.S.L
This coffee is roasted for filter; and is recommended for brewing using the V60, Kalita, Mugen or other drip / immersion coffee makers.
This coffee is roasted for espresso, and is recommended for use with coffee machines. Enjoy it on its own, or with milk to taste!