Variety: Yellow Caturra
Process: Washed
Sourced by: Crop to Cup
At BOTZ, we find no processing more captivating than extended
fermentations in a Peruvian context. Before being traditionally washed, some coffees anaerobically ferment during an extended or resting cherry fermentation. When masterfully done, the coffee gains a unique flavor profile and fruity intensity (often more berry forward). Combine that with Northern Peru’s variety pride and joy, yellow caturra (think yellow and blue fruits with heavy caramel notes), and you get a cup profile that’s endlessly jammy, sweet, and reverberating. While this coffee from Fredesvinda Estela is described as washed, we find its profile to be more characteristic of our favorite rested cherry lots. On the cupping table, we’re tasting cherry jam, passion fruit acidity (think bright and spiky), and a lingering butterscotch candied finish.
Fun fact – while cupping in El Morito’s lab back in July of last year, during one of our bean voyages, BOTZ was particularly intrigued by this lot, but we were having a bit of a tough time understanding its processing. I remember Lenin Flores (Deputy Manager at El Morito) gently making eye contact with me and politely encouraging me to taste again. He slurped it himself - “It’s intensely reminiscent of passion fruit, Danny.” The passion fruit flavor call is a tribute to him and his kindness during our time in Peru.
***Please note - fulfillment will take place from 1/16 – 1/18. Beans will ship on 1/19 (with our hope of shipping earlier if we can)!***