Peru: Flor de Selva - Washed Pache, Bourbon, Caturra
In the cup: Full bodied with a creamy texture and lots of tropical fruit driven acidity and soft brown spices in the finish. Light vanilla aftertaste.
Cupping Score: 88
Mouthfeel: Full, creamy.
Variety: Pache, Bourbon, Caturra
Process: Fully Washed
Producer: Flor de Selva Community Growers
Altitude: 1850-2015 meters above sea level
Region: San Ignacio
Flor De Selva is a group 72 producers. They are smallholders with 1-3 hectares each and are located in high altitudes close to the village Rumpite in La Coipa north of Peru. La Coipa is in the San Ignazio region, one of the main producing regions in the north of Peru. The producers are part of a coffee quality program and are all organic certified. The producer premiums are high and fair compared to many other programs, but the expectations of quality are also different and higher. The altitude ranges from 1600 - 2100 masl. They mainly grow Caturra, Pache, and Bourbon. The farmers have their small individual beneficios where they depulp, ferment, wash and dry the coffee themselves. Fermentation time is normally between 13-18 hours. Drying takes 12-20 days. The lots are evaluated separately before they are approved as part of a high-quality communal producer blend. They are part of a training and quality support program called Solidario where they get trained on-farm practices and post-harvest production.