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I koppen: Balanserat och komplex kaffe med söta toner av kola och caramel med inslag som påminner om aprikoser och grädde.
Koppning: 88 poäng
Munkänsla: Fyllig, krämig
Botanisk variant: Bourbon, Cattura, Pache
Process: Fully washed (tvättat)
Producent: Rumiyacu Farmers Group
Växthöjd: 1600 - 1800 möh
Region: Amazonas
Background:
This lot from Rodríguez de Mendoza, Amazonas brings together the work of 70 producers from the Rumiyacu group, part of the Comité Café Monteverde. Grown between 1,600 and 1,800 meters above sea level, this blend of Bourbon, Caturra and Pache is processed on individual farms using shared post-harvest protocols to ensure clean and traceable quality.
Rumiyacu means “river of stones” in Quechua. The name comes from a nearby water source where smooth, rounded stones have been shaped by time and flow, reflecting the group’s resilient, balanced approach to coffee.
With support from Café Monteverde’s technical team, Rumiyacu producers have introduced practices that improve quality and support their land. Today, they lead a reforestation program aiming to plant over 3,000 native trees. Several farms in the group are now recognized as model farms for how they combine shade management, solar drying, water conservation, farm renovation and environmental zoning.
At altitudes from 1,600 to 1,800 meters, the Rumiyacu member farms benefit from ideal growing conditions for specialty coffee. Bourbon, Caturra, Pache and Pacamara varieties thrive in these cool highlands. With regular training and hands-on technical support, producers apply responsible practices that protect yields and improve cup quality year after year.
Members and their families selectively handpick ripe, red cherry and process it on their farms. They pulp cherry and ferment it for 12 to 24 hours in plastic tanks. Following fermentation, parchment is fully washed in clean water and laid to dry on raised beds inside solar dryers.