This week’s coffee comes from Roberto Roncal de la Cruz, from the Cajamarca region of Peru near the town of Namora. He has been producing coffee for 15 years. As often happens in life, Roberto did not originally intend to produce coffee when he purchased the land, but noted coffee shrubs growing amongst the flora and one thing led to another and now has 4 hectares dedicated to coffee production. Roberto is a member of the Coopbam cooperative, which is located within a protective forest reserve, and spans the border between San Martin and Amazonian departments of northern Peru. The farm is at 1743 m.a.s.l. This lot consists of varieties of typica, bourbon, caturra and catimor. This is a washed coffee, fermented for 28-32 hours wet, then dried for 18 to 24 days. In the cup look for notes of green apple, plumandjasmine tea. We hope you are doing well. We thank you for supporting us during this very trying time. In case you need some brewing insight, we have some videos (a bit old now) for different brewing methods on youtube under sumpcoffee. Thanks again, and enjoy.
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