Peru: Los Tulipanes

Description

Terroir: Jaén In the northern part of the Cajamarca region, in areas such as Huabal, Callayuc and the surroundings of the towns of Jaén and Cutervo, coffee cultivation is predominantly in the hands of smallholders farming at high altitudes. Their farms, situated between 1,700 and almost 2,000 metres above sea level, are mainly planted with traditional varieties such as Caturra, Bourbon, Typica and Catuai – which are well-adapted to the local climate and capable of delivering clarity, sweetness and body in the cup. Farm: Los Tulipanes This lot is a carefully selected blend of coffees from several producers in local communities. It is therefore not a single-origin coffee, but a selection that reflects a shared terroir and a collective emphasis on quality. The role of our partner importer begins after the harvest – great emphasis is placed on monitoring and standardising post-harvest processes to ensure consistent quality across individual producers and micro-lots. Varieties: Caturra, Bourbon, Typica, Catuai Process: anaerobic honey process Partially hulled coffee cherries ferment in sealed tanks under controlled conditions during a 96-hour anaerobic fermentation, which allows for the slow and even development of complex flavours. After fermentation, the coffee is dried on covered African beds for approximately 18 days. To ensure even drying and preserve the purity of flavour, the coffee is exposed to direct sunlight for a short period (around 3 hours) every other day. The entire process is carefully monitored. The result is a coffee with a fruity character and a well-defined structure.