Peru: El Pacasho - Washed Bourbon
In the cup: Juicy, with lots of citrus tones (especially lime) delivering vibrant acidity balanced with soft sweet apricot tones and a hint of hot chocolate in the aftertaste.
Cupping Score: 88
Mouthfeel: Round, silken.
Variety: Yellow Caturra, Bourbon
Process: Fully Washed
Producer: Marcial Oliveras
Altitude: 1750 meters above sea level
Region: San Ignacio
Marcial Oliveras farm El Pacasho has 3 hectares with coffee and is located in El Diamante at an altitude of 1750 masl. It's a medium farm in Peruvian standards. The varieties are Yellow Caturra and Bourbon. And in our experience the Yellow Caturra in these environments tend to stand out as something else. It’s a family operation, but they have pickers helping them in the season. They harvest from July - October. Yield per tree is generally low. The farm has a small beneficio where Marcial processes the coffee.
The coffee is pulped and fermented for 18 - 30 hours in bags or a small tank before washed and rinsed, and then sun dried next to her house. Drying takes about 10-20 days.