About This Coffee

Pastry-like with pink berry jammy sweetness and a lingering cacao finish, this blend of Typica, Bourbon, & Caturra was grown by Evert Wilson Ccorimanya in the Chaupichullo community of Cusco in Peru. The coffee is washed processed, which consists of 36-46 hours of submerged fermentation, followed by 15-20 days drying on raised beds. Evert is part of the Valle Inca producer group. His farm, Nogalniyoc, is located in the Chaupichullo community in Calca, where he is producing a stellar mix of Caturra, Typica, and Bourbon. We’re hoping we have the opportunity to work with his coffee in future years. This is his first harvest with the group!

Flavor Profile

Coffee Details

Type

Single Origin

Process

Washed

Roast Level

Medium-Light

Origin

🇵🇪 Cusco, Peru

Varieties

Typica, Bourbon, Caturra

Farm & Producer