Peru: The 7 Elements Natural - Oxapampa
In the cup: Soft, sweet and with a delicious creamy texture. Notes of yellow tropical fruits, like pineapple and papaya against a background of dark chocolate.
Cupping Score: 88
Mouthfeel: Soft, velvety.
Variety: Caturra, Catimor, Catuai
Producer: Patricia Colina, Tiberio Sanchez & Marcial Espiritu
Altitude: 1850 meters above sea level
It seems each time we feature a Peruvian coffee we say that Peru is the 'new kid' in speciality coffee. By now that no longer seems necessary - Peruvian coffees have established themselves as amongst the best in the world and continue to evolve, testing new process methods, new agricultural techniques and going from strength to strength.
This coffee was grown according to permaculture standards by three farmers at 1850 -1880 metres above sea level in the Oxapampa-Ashaninka- Yanesha Biosphere. They practice biodynamic agriculture - a method that focuses on creating sustainable systems with many intercropped species supported by organic fertilisation and pest-control systems. The idea is to replicate natural cycles that are resilient and productive without any external chemical inputs. For communities, it means self-sufficiency and resilience with diversified income.