Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store

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!

Malt

Banana

Black Currant

Type

Single Origin

Origin

Cusco, Peru

Roast

Medium-Light

Species

Arabica

Varieties

Gibirinna, Catimor, L1 (Lugmapata 1)

Process

Washed

Producer

Valle Inca

Farm

Nogalniyoc

Download the app for the full Tasting Ground community experience.

download on the apple store
download on the google play store