La Naciente (Peru)

About this coffee

Roasters Notes: We have roasted this coffee to a medium/medium light level which accentuates the malic acidity and nutty sweetness. There's a lovely high syrup like sweetness and a baking spice complexity. Brew as espresso or as filter, a fantastic and perfectly balanced all rounder.

Joselito started by planting a quarter of a hectare. Over time, he sought out different coffee varieties to test their yield and see which ones were best suited to his land. Little by little, he expanded his crop, planting more and more and improving his coffee-growing practices. Over the years, he gained more experience, learning about soil care, shade management and coffee processing, always with the aim of improving quality. Thanks to his effort and perseverance, he managed to establish his coffee farm and today continues to work with dedication, seeking to keep growing and producing ever-better coffee.

The coffee is harvested by gathering mainly ripe berries into baskets. These are then placed in sacks to be transported to the pulping station, where they are left to rest for 2 to 3 days before pulping begins.

VarietalCaturra.