• Tasting Notes
  • Harvest Notes
  • Farm Notes
  • Roast Level: Light
    Aroma: Baked Pear
    Flavor: Apple, Grape, Graham Cracker
    Acidity: Sparkly
    Body: Syrupy
    Finish: Grape Soda

  • Farm:  El Mirador
    Region: La Coipa, Cajamarca
    Altitude: 1850 m
    Varietals:  Caturra, Bourbon, Pache
    Harvest: September
    Production Method: Washed

  • The mild, earthy profile found in many Peruvian coffees make it a typical blend component. But once we tasted this lot from producer Walther Aquino Acuña Melendrez, we knew we had a Peru with a wonderful taste profile in its own right. The syrupy body and deep fruit tones reminded us of grape soda, but we'd love to know what you think!

    Walther Acuña farms two plots of land: the one hectare "El Mirador" and 1.5 hectare, "Los Cedros". Harvest begins with the picking of ripe cherries 
    which begin their fermentation process in clean plastic grain sacks for 24 hours. After the time elapses, he pulps the coffee and ferments for another 18 hours, giving the yeasts and microbes a chance to eat up more mucilage. Finally, he washes the coffee and dries on raised beds for 20-25 days, depending on weather. The beans are then bagged again and taken into the city of Jaén to the Alpes Andinos Association warehouse (a principal partner of Yellow Rooster Coffee Importers - who brought this coffee to our attention) where it is kept in dry storage for grading and quality control until milling and export.