Peru La Communidad de La Palma

A soft lemon acidity emerges amidst unrefined sugar and raw nut flavors, is mouth cleansing, and lends to a perception of a clean finish. Milk chocolate raisin note in middle roasts. City to Full CIty (max).

Out of stock
  • Process Method Wet Process
  • Cultivar Typica
  • Farm Gate No
Region La Palma, San Ignacio, Cajamarca
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date February 2018 Arrival
Lot size 30
Bag size 69 KG
Packaging GrainPro Liner
Cultivar Detail Typica
Grade SHG EP
Appearance .6 d/300gr, 16-18 Screen
Roast/Brew Recommendations Light Roast, Medium Roast, Drip Brew, French Press, Espresso
Roast Recommendations City to Full City (max); my sweetest cups were somewhere in between

Like the other three Peru's we've sold this year, this is another from within the San Ignacio District, Cajamarca, a region known for producing specialty grade coffee. The group in the La Palma community are one of several who together have formed a coffee farmer's alliance, "Finca Santuario". The goal of this association is to aggregate resources in order to not only gain the small farmer transparent access to the global market, but also work as a collective to increase their coffee's value by planting cultivars with cup quality in mind, and improve harvest techniques as well as processing and drying conditions. This is a fully washed coffee, meaning that after most of the fruit is mechanically removed from the seed, the remaining sticky layer of mucilage is broken down by overnight fermentation and then washed away the next day. Most of the farmers wet-process and dry their coffee at home, and then deliver their dry parchment to the local association arm in town where it is stored until export. This is one of four lots of coffee we bought from Finca Santuario this year, most of which we're finding to be versatile in the roaster, and this one seeming to show best in light and middle roasts.

The ground coffee has a clean scent of brown sugar and hazelnut, sort of a butter/shortbread cookie smell. The addition of hot water pulls out sugar browning sweetness, toffee nut smells, candied roasted almonds. Light roasts have soft lemon acidity that's really a nice feature, a mellow tartness that emerges amidst unrefined sugar and raw nut flavors like Brazil nut and hazelnut. It adds a mouth cleansing affect in the finish too, which lends to the perception of a clean finish. My roast that was just shy of Full City developed a tasty milk chocolate flavor, the cooled cup showing a muted raisin note too, like chocolate covered raisin. A clean and mild Peruvian cup.