La Naciente (Peru)

Flavour Description: Apple, Honey, Caramalised Nuts, Baking Spices. Producer: Joselito Caruajulca. Farm: La Naciente. Region / Country: San Vicente, Cajamarca, Peru. Varietal: Caturra. Process: Washed Process. Roasters Notes: We have roasted this coffee to a medium/medium light level which accentuates the malic acidity and nutty sweetness. There's a lovely high syrup like sweetness and a baking spice complexity. Brew as espresso or as filter, a fantastic and perfectly balanced all rounder. Joselito started by planting a quarter of a hectare. Over time, he sought out different coffee varieties to test their yield and see which ones were best suited to his land. Little by little, he expanded his crop, planting more and more and improving his coffee-growing practices. Over the years, he gained more experience, learning about soil care, shade management and coffee processing, always with the aim of improving quality. Thanks to his effort and perseverance, he managed to establish his coffee farm and today continues to work with dedication, seeking to keep growing and producing ever-better coffee. The coffee is harvested by gathering mainly ripe berries into baskets. These are then placed in sacks to be transported to the pulping station, where they are left to rest for 2 to 3 days before pulping begins. After pulping, the coffee is left to ferment for the necessary time depending on conditions, and is then washed with clean water to remove the mucilage. Finally, the coffee is taken to the drying area, where it is spread out and constantly turned until it reaches the correct moisture content, with constant care taken to ensure the quality of the bean at every stage of the process. The coffee is spread out on a flat surface in a tent and left to dry in the sun. During this process, it is constantly stirred to ensure even drying and to prevent the beans from becoming damaged or over-fermented. Care is also taken to cover it at night or in the event of rain to prevent it from absorbing moisture. Drying is carried out gradually until the coffee reaches the ideal point, thus ensuring good quality in the final bean.