Peru FTO Puno -Flora Mamani Pinto Microlot

The cup is crisp and clean, with flavors of honey, golden raisin and Comice pear. There's a vibrance to the acidity that is like green grape (tartaric), which is vivid to say the least. Apple and pear juice become more prevalent as the cup cools. There's a bit of milk chocolate too which changes in the finish with a flavor of sweet cocoa going the distance. Darker roasts tend to have more of the 'toasted' side of toasted sugar and our best results cup-wise were in the City - Full City roast ranges. This is a bodied coffee, and Full City roasts produce a very chocolatey, and creamy espresso shot. City to Full City.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region South America
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-dried
Lot size 6bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Caturra
Grade SHG
Appearance .0 d/300gr, 15+ screen
Roast Recommendations City - Full City works best with darker roasts working as espresso too
Weight 1
This micro-lot coffee was produced by Flora Mamani Pinto and is from the Puno region of Peru. Flora is a member of the Tupac Amaru Cooperative, which is part of a much larger union who has organized coops in the Sandia Valley, focusing efforts on gaining members access to export their own coffee. Tupac Amaru produces the most lots scoring 86+ each year, and this lot from Flora clears this benchmark head and shoulders. Her coffee is processed in a fairly traditional manner using hand-crank depulpers. The coffee is soaked and washed in the same tank and then dried on raised, covered beds (weather can be unpredictable). Her farm is planted entirely in Caturra and is perched at 1850 meters. Her coffee is a beauty to behold and at 6 bags will unfortunately not be around long. Because of the limited nature, this lot will only be offered in 1 and 2 LB bags.
This microlot coffee from Floral Mamani Pinto makes quite an impression straight out of the grinder. At a City/City+ roast range, this coffee is spiced with the smell of cinnamon stick along with a sweet note of dried apple. There's a slight maltiness to the sugary aspect of the dry grounds and this is much stronger at Full City. Hot water really brings on an ultra sweet smell of butterscotch brownie and toasting sugars (the 'toasted' side of toasted sugar is especially strong in the darker roasts). Light roasts are especially fragrant, and strong wafts of molasses ginger cookie comes up off the wet grounds. The cup is crisp and clean, with flavors of honey, golden raisin and Comice pear. There's a vibrance to the acidity that is like green grape (tartaric), which is vivid to say the least. Apple and pear juice become more prevalent as the cup cools. There's a bit of milk chocolate too which changes in the finish with a flavor of sweet cocoa going the distance. Darker roasts tend to have more of the 'toasted' side of toasted sugar and our best results cup-wise were in the City - Full City roast ranges. This is a bodied coffee, and Full City roasts produce a very chocolatey, and creamy espresso shot.