Peru Cajamarca coffee organic

Peru Cajamarca coffee organic

Medium Roast - Peruvian organic coffee from Aprocanorsi, which has flavors such as caramel, cocoa, light citrus acidity and a sweet taste of dried fruit

Peruvian organic coffee from Aprocanorsi; a group of producers operating in the Cajamarca region of northern Peru. Up in the Andes 500km from the Equator, bordering Ecuador to the north, with the Amazon to the west and the Pacific Ocean to the east, the area is formidable for growing specialty coffee.

Currently, there are over 2,200 small producers who supply the association of coffee farmers, which disposes of de-pulpers and the other process steps for processing the raw coffee. Each coffee farmer hand-picks and de-pulpers (removes the skin) his coffee berries locally on the farm, often with old-fashioned manual de-pulpers. The raw coffee is then delivered to the local mill, where the green beans are prepared for export. The raw coffee is sorted once more for errors and defects and then the coffee is shipped to the EU.

A major challenge for the coffee supply chain in Peru is to ensure delivery on time. With infrastructure issues, constant delays and exponentially increasing demand, the coffee coops are in the process of installing measures to further improve quality. The group plans to install covered drying for the green beans, which is done with financial support from the local community. The goal is to help producers properly dry their green coffee before it goes through the final processing steps, which can have a big impact on quality.

The coffee grows at an altitude of 1,400-1,800 meters above sea level, and Arabica coffee of the Typica varieties is produced primarily,

Pache, Caturra, where Typica makes up the majority. The coffee berries are harvested in July-October and processed

according to the "wet method", where the berry skin is pulped and the pulp and coffee beans are fermented in large tanks and then dried in the sun or, as in the picture above, in 'drying tents' on raised drying benches.

We roast this coffee according to a traditional roasting profile and the roasting degree is medium. The green beans get a lot of heat at the start of the roasting process, to quickly introduce heat into the beans. Gradually lower the heat and finish at very low heat.

It gives a very special taste and character, with a soft coffee taste and a body that is light and elegantly rounded in the cup with a refined aftertaste. Typically, in the cup you will find flavor nuances such as caramel, cocoa, light citrus acidity and a sweet taste of dried fruit.

Roasted by Strandvejsristeriet in Helsingør.

You can get the coffee in whole beans, ground for a filter/coffee machine or a plunger pot.

Dosage : 7 g per 1½ dl. cup.
Country : Peru
Region : San Ignacio, Cajamarca
Province : Provincia Cajamarca
Altitude : 1400-1800 m
Type : Typica (mostly), Bourbon, Caturra & Catimor
Process : Washed
Owner : Aprocanorsi Cooperative
Certification : Organic