Finca Los Santos - Double Fermentation Peru | Specialty Coffee

Finca Los Santos - Double Fermentation Peru is a complex, fresh, double-fermented coffee. In the cup, this coffee reveals an elegant and layered flavor profile: floral and pear notes open the tasting experience delicately, giving way to deeper hints of carob and plum, enriched by a lively, citrusy freshness of mandarin. The body is enveloping and well-structured, supported by a fresh acidity. Origin and Terroir This Arabica coffee comes from the Utcubamba Province region in Peru. Here, at altitudes ranging from 1,400 to 1,800 meters, the unique conditions allow for the cultivation of this prized lot. Processing Method This lot is processed using the double-fermentation washed method. Double fermentation is a processing method that prolongs and controls the coffee’s fermentation stages to develop greater aromatic complexity. In this Peru Finca Los Santos, this method helps enhance the fruity and floral notes, amplifying the sweetness, body, and length in the cup. The result is a vibrant and elegant profile, with a more defined acidity and greater aromatic depth. Tasting Profile Mandarin Plum Caramel Pear Carob The result is a cup with an elegant, layered flavor profile, characterized by a full-bodied, structured body and a fresh acidity. Recommended Pairings and Uses Ideal for pour-over methods such as Chemex and V60, where it fully reveals its complexity, elegance, and layered notes. Why Choose Double Fermentation Peru Iconic origin: Utcubamba Province, Peru. Ideal altitude: grown between 1,400 and 1,800 meters above sea level. Washed process: double fermentation for greater aromatic complexity. Refined profile: notes of mandarin, plum, caramel, pear, and carob. Versatility: Perfect for filter brews using the Chemex and V60.