Origin: Peru
- Fragrance/Aroma and Flavor: Honey and caramel, with a flavor of limoncello and a vanilla/Nutella base. Aftertaste: Berries, medium in length. Body: Medium terse body. Acidity: Mild citric acidity.
Roast Level: Light-Medium
Elevation: 1950 Meters Above Sea Level
Region: Cuzco, in the province of Quellouno
Process: Fermented / Washed
Certifications: Direct trade
Target SCA Cupping Score: 86
Producers: Edwin Quea - Finca Chiriloma
Varieties: Red Bourbon
Preparation: Mature red cherries are de-pulped and fermented in small metal and plastic containers for 4 days and later washed, selected, and dried in raised beds. Once dried it is sifted with #15 mesh and selected by hand.
Relationship / About the farm: We were introduced to Edwin's coffee by Nicholas Palinginis of Prospect Coffee Farms, a Peruvian Specialty Coffee Importer with a vested interest of "Contributing to the Common Good". Between Elevate, Prospect, and Finca Chiriloma we are excited to offer this initial Peruvian coffee to you as we collaborate on the best ways to have a positive impact on the health + education of the children in the Cusco region!