Coffee

Peru El Níspero

Peru El Níspero

£14.00

Peru El Níspero

£14.00
Shipping calculated at checkout.
Red Apple
Lime
Nougat

A zingy Peruvian, from roastery favourite, Tomas Bueno Medina.

Size

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Peru El Níspero
We love Tomas Bueno Medina’s coffee so much that this is the 6th consecutive year that we’ve bought it! Tomas started small, with just a hectare of land, high in Peru’s Cajamarca, and he took his time to hone his craft. Over more than a decade, his 2 lots have grown to 4 hectares, on which he meticulously tends to his local varieties of Typica and Caturra, which grow in the shade of giant cedar trees, planted by his grandparents, and the níspero trees from which the lot which produced this coffee took its name. Tomas selectively hand picks his coffee cherries before fermenting for 2 days, pulping and fermenting them again for up to 120 hours. Then they’re triple washed and the beans are air dried for up to 20 days, depending on rainfall.

Region:

La Coipa, San Ignacio, Cajamarca

Producer:

Tomas Bueno Medina

Farm/Milling Station:

El Níspero

Processing:

Washed

Varietal (s):

Caturra

Altitude:

1,800 to 1,900 meters above sea

Sourcing Partner:

Mercanta

Roasters Notes Peru El Nispero
One of the joys of buying from the same farmer year on year is seeing how each crop compares to the last. This year, Tomas has brought us a zinger! Expect lime acidity up front, mellowing into red apple, all balanced against a slightly nutty sweetness.
About Peru

Peru is currently the world’s largest exporter of organic coffee, with some 90,000 hectares certified organic. This has primarily been due to smaller producers lacking resources for investment in chemical inputs.

Key coffee producing regions are Cajamarca, Junín, Cusco and San Martin. Typical harvest times are March to September and the most popular varietals are Typica, Bourbon, Caturra, Paché & Catimor.

Peruvian coffees are usually associated with big-bodied sweetness and relatively low acidity.

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