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This specific lot is made up of coffee from 10-15 producers. They are smallholders with 1-3 hectares each and are located in high altitudes, close to the village La Higuera in the Colasay province in the north of Peru. The altitude ranges from 1800 - 2200 masl.
Colasay is an area that is really interesting for its profiles and potential, the farmers are more likely to invest in their production to create potential micro-lots. The farms are normally very small and are family-run. They harvest, pulp, ferment and dry the coffees at the farms.
A typical farmer will have just above 2 hectares on average, planted with coffee. Most of the Colasay farmers have recently planted Bourbon trees and they are all organic certified. But, like most places in northern Peru, the varieties are often mixed with others, as many of the trees have been in the region for almost 40 years. They mainly have local Caturra, Catuai and Bourbon.
The equipment at the farms can be extremely simple, but coffees can still be amazing. After harvesting they will pulp and ferment the coffees in their micro mills, using a small pulper and a wooden or concrete fermentation tank. Most farmers in this area dry the coffee on a plastic tarp or have small polypropylene tents on the ground, under a shade.
The farms are family operated and everyone will normally contribute. A few might have employed pickers in the harvesting season, but the farmers and family members also help each other picking coffee in the harvesting season. They have something called “Mingas” that means today for you, tomorrow for me. They will try to pick in passes according to when they have enough ripe cherries on the trees.
After harvesting they will pulp and ferment the coffees in their micro mills at the farms. It’s normally a small pulper and a wooden or concrete fermentation tank.
Cherries are picked in the morning and floated immediately after harvesting to remove overripe and defective cherries. The next day, very early in the morning, the producer will remove the skin and fruit with mechanical de-pulpers. The process is without water, meaning dry fermentation. They generally ferment in tanks or bags from 15 to 48 hours. After that, they will wash and rinse the parchment before it’s moved for drying.
The farmers in this place dry most of the coffee on a plastic tarp or have small polypropylene tents on the ground, under a shade. They will properly cover the parchment at night. Only a few of the producers dry on tables. The drying time is 12-25 days, targeting moisture levels between 9-11%.
In the cup: crispy apple-like acidity, with underlying notes of stone fruits and white chocolate aftertaste. Candy-like sweetness throughout, creamy mouthfeel.
Minimum resting period: 10 days from the roast date for espresso roast, 5 days for filter roast.
|Colasay - La Higuera|
|Colasay Project Co-Op|
|1800 - 2200 masl|
|Caturra, Burbon, Catuai|
|Fully washed, dried under tarps|
Two profiles available:
For espresso & moka pot
|Apple-like acidity, stone fruits, white chocolate, candy-like sweetness|