Peru Chorro Blanco (Flt)

Tasting Notes: Sweet peach and rockmelon, with hints of tangerine and red grapes. Juicy, sweet and refreshing.

This farm name comes from a waterfall in the hills of Gramalotal and a local legend of a woman who bathes there at night. Chorro Blanco translates to ‘white jet’ or ‘stream’. The farm belongs to second-generation grower Milciades Minga, whose parents migrated from the sierra of Piura and gave him half a hectare when he was young. That first plot became his first income and, with his wife Irene, grew into a five-hectare farm. Irene is central to the work, helping with harvest and drying while caring for the crew. Together, they have moved from picking green coffee and ground drying to producing coffees like this one: selective harvest, flotation, double anaerobic fermentation: twelve hours in cherry, then forty-eight after depulping. Fully washed, dried on beds for fifteen to twenty days.

Farmer: Milciades Minga

Region: Gramalotal, San Ignacio, Cajamarca, Peru

Varietals: Bourbon Rojo, Bourbon de Colasay

Elevation: 1,723 MASL

Process: Washed, double anaerobic fermentation

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