Peru Red Caturra

Varietals: Red Caturra
Processing: Washed 
Altitude: 1,600-1,800m above sea level

The Farms:

Andres Bazoz inherited his farm ‘Llave de Oro’ from his great grandfather. His farming practices have come a long way since he took over the farm, and in the last decade he has invested heavily in learning more about specialty coffee.
Llave de Oro has implemented strict quality control measures throughout the coffee production process, and the processing and fermentation is done in-house where cherries are sorted and then sealed in stainless steel tanks for 24 hours.
The cherries are then pulped and fermented again for further 24 hours in ceramic tanks, before being put on raised beds in a drying room until 10-11% moisture is reached.

The Beans: Strength 3/5
Our Peru Red Caturra is delightfully smooth, with notes of milk chocolate, hazelnut and a hint of sweet berry on the finish. The medium-light roast lends itself to shorter espresso extraction to allow the berry to really pop, with our recommended recipe following a 1:2 ratio with 18g coffee in 25 seconds.

Environmental/Social Commitment:
In Peru, most farms are located in mountainous regions where mechanical processing is unavailable, and chemical fertilisers are limited. All fertilisers used in Andre’s coffee farm are authorized by the Rainforest Alliance standard.