Peru Dry Process San Antonio

Cupping Notes:

This dry process cup offers berry flavors, bittersweet intensity, milky texture, and mild acidity. Notes of strawberry milk powder, rum hint, roasted cocoa nibs, and earthy sandalwood.

Region: San Antonio, Huabal, Jaen, Cajamarca
Processing: Dry Process (Natural)
Variety: Caturra, Catuaí, Typica
Altitude: ~1600-1700 masl

Certification: Farm Gate

Farm Description:

Originating from the town of San Antonio, Huabal, this 25 bag dry process blend represents the coffees of many small-holder farmers in this region. The altitude around San Antonio ranges from 1600 to 1700 meters above sea level, and the main coffee varieties grown are Caturra, Typica and Bourbon, with some Catimor mixed in. This is a dry process coffee, where the whole coffee cherries are dried seeds intact. The time it takes to dry the seeds inside down to 10-11% moisture is 3-4 weeks, roughly three times the time it takes to dry a fully washed coffee. While fruit flavors are not promised, the dry process method is known for producing a more fruit-forward cup, which is what you'll find in this lot from San Antonio. The local group behind the sourcing register all the farmers they buy from in order to help isolate different quality tiers, but also be able to issue the initial payments and any quality premiums themselves, something that was lacking when they were selling through more traditional avenues. It doesn't help that the roads leading to Huabal and within the district are much more rustic than some of their neighbors, limiting access to farmers in this region.

Description from Coffee Shrub.