|Origin||San Ignacio, Chirinos|
|Varietals||Red & Yellow Caturra, Castillo, Typica, Bourbon|
|Roast Profile||Medium / Light|
Orange Sherbet/ Maple Syrup/ Black Grape
Our founder Fran recently journeyed to Peru, with his eldest son Tom, to meet our producers in Chirinos. Following on from this wonderful experience, we are proud to introduce a fresh crop of their fantastic coffee. Well loved last year, this new crop is just as special with taste notes of orange sherbet, maple syrup and black grape.
This is a blend of lots from small producers in the district of Chirinos in San Ignacio Province, one of the most well-known areas for quality coffee in Peru. There are a number of villages across Chirinos which have ideal growing conditions for coffee and with altitudes above 1700masl, the area is truly starting to showcase much of it's hidden potential. Many producers still have the old, pure Arabica varieties: the main varieties being red and yellow Caturra, Castillo and Typica with some ancient Bourbon plants scattered almost at random. Producers in the area pick and process their coffee themselves and usually dry the coffee on a lined patio. Coffee is then generally fermented for 24 - 36 hours.