Peru - Mikan

Tasting notes

In the roaster’s words

This coffee comes from smallholder producers in the high-altitude areas surrounding Jaén, the main city in the Cajamarca region of northern Peru . The region’s rich volcanic soils, tropical rainfall, and ideal climate create excellent conditions for producing high-quality Arabica coffee. Many farmers in the area operate independently and process coffee on their own farms. During the mid-harvest season, ripe cherries are hand-picked and processed using small hand-pulping machines. The coffee is fermented in tanks, then dried on patios or raised beds. Once dried to parchment, the coffee is delivered to a warehouse in Jaén where it undergoes grading, moisture analysis, roasting trials, and cupping to ensure quality and consistency. The result is a vibrant cup with bright citrus notes of grapefruit and orange , balanced by a rich dark chocolate sweetness and a subtle tamarind acidity . Notes: GRAPEFRUIT, ORANGE, DARK CHOCOLATE, TAMARIND Altitude: 1600–1900 MASL Process: WASHED Variety: CATURRA, GEISHA Region: JAEN, CAJAMARCA, PERU

Notes

Subtle tamarind acidity; cherries are hand-picked, pulped with small hand-pulping machines, fermented in tanks, and dried on patios or raised beds.