Agust Evo Perù Alto Palomar
Perù Alto Palomar - 100% Arabica
Flavours of: Amaretto - Almond - White chocolate
Details:
This coffee comes from Perù, in particular, it is grown in the heart of Amazonian Peru, in a mountainous and unpredictable area (between 1200 and 1800 meters), difficult to reach and therefore less known as a coffee area. The harvest is done by hand; afterward, the berries are left to ferment for 24-36 h and subsequently dried in ovens.
CACE Alto Palomar is based in the district of San Luis de Shuaro, in the province of Chanchamayo in the heart of Amazonian Peru, in a mountainous and unpredictable area, difficult to reach and therefore less known as a coffee area.
The cooperative includes just over a hundred small producers who grow coffee between 1200 and 1800 meters, in the shade of a forest where native species predominate. The harvest, between April and July, is done entirely by hand; afterward the berries are left to ferment for 24-36 H and subsequently dried in ovens.
Country: Perù
Area: Chanchamayo
Cooperative: Cace “Alto Palomar”
Altitude (m.slm): 1200/1800
Harvesting Methods: harvested by hand
Process: Washed and dried in ovens
Agust Evo Colombia San Cayetano
San Cayetano - Colombia - 100% Arabica
Blackberry - Blueberry - Milk chocolate
Details:
This single-plantation coffee comes from Colombia (third world coffee producer after Brazil and Vietnam) and it is grown in the Finca San Cayetano by the Ospina family.
The peculiarity of this coffee is certainly the process, after having been manually selected the perfectly ripe cherries are fermented for 12 hours with all the pulp still intact. In this stage, the sugars existing in the pulp transmigrate inside the bean giving a great coffee sweetness, subsequently de-pulped and placed in fermentation tanks for another 24 hours and then sun-dried on patios. This means that the process is a hybrid between a natural and a washed process, giving the cup great sweetness without presenting any over fermented notes.
Most of the plantation (about 90-95%) is of the Castillo variety while the remainder is of the Caturra variety.
Country: Colombia
Region: Antioquia
City: Medellin
Finca: San Cayetano
Altitude (m.slm): 1500-1850
Harvesting Methods: Harvested by hand
Process: Washed with double fermentation (36h) and sun-dried
Variety: Castillo, Caturra
Galway, Ireland
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