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Producers: Marino Guevara Aljandria
Location: Cajamarca, Peru
Varieties: Catuai
Processing Method: 48hr Anaerobic Natural
MASL: 1,584
Marino Guevara Aljandria farms in the village of San Antonio, where his plot, El Higuerón, has 2 hectares of coffee at 1,584 MASL. He farms organically, although the farm is not certified. This catuai lot underwent 48 hours of anaerobic fermentation in cherry before sun-drying, resulting in a deeply expressive cup. Expect notes of Jaffa cake, milk chocolate and sweet citrus, creating a highly versatile and approachable coffee that’s great for all brew methods.
A limited release coffee at the Pearhaus Roastery.