I koppen: Balanserat, söt med runda smaktoner av choklad, hallon och lime.
Koppning: 87,75 poäng
Munkänsla: Fylligt, krämigt.
Botanisk variant: Caturra, Catuaim Pache
Process: Natural (bärtorkat)
Producent: Marino Guevara
Växthöjd: 1600 -2000 möh
Region: San Ignacio
Marino Guavara is a farmer in Jaen, from the small caserio (village) of San Antonio de Chingma, in the Huabal District in northern Peru. Jaen and Huabal are one of the most well-known areas now for specialty, and Jaen city itself has become the hub for coffee in the north.
This is a natural processed coffee, and natural production is in the very early stages in Peru.
The coffee is fermented in cherry, almost as anaerobic for 18 - 30 hours in bags, and then dried on raised beds next to his house. Drying takes about 15-25 days.
The flavours of the coffees in this area simply speak to us. There are many farmers with great potential there, but most of them need some support on post-harvest processing to produce high-quality coffee.
Las Pinas is located at 1811 masl. It's a medium farm by Peruvian standards, about 2 hectares planted with Caturra, Pache, and Catuai. It’s a family operation, but they have pickers helping them in the season. But yield per tree is generally low.