At the first contact with this coffee, you can find very sweet fragrances that suggest dates figures and chocolate 70%. Once you add water to it, even if the chocolate persists, citric notes appear proving this coffee with vibrant and contrasting flavours. At the very end, it leaves a pear flavour in the mouth.
Chirinos, is a region of the province of San Ignacio and is one of the most recognised areas of Peru for the high quality of the coffee that is harvested.
Although it is still not a common trend in this area, Antolín Peña has been part of one of the cooperatives dedicated to the fair treatment of coffee in Peru for two years. After two years as a member, he has managed to considerably increase his earnings due to the quality certificates that have been awarded to him. Thanks to this, it has been able to acquire more hectares that have allowed it to increase its production and invest in a small drying station.
At the moment Antolín harvests different varieties of coffee, Caturra, Bourbon and Castillo on his farm, which has an approximate density of 4000 plants per hectare. This particular lot comes from the highest part of his farm, located at 1712 meters above sea level where the Caturra and Bourbon varieties are concentrated.
In Peru, as in many other countries, coffee producers are extremely conditioned by market prices. This often makes it unprofitable to produce it. Grouping into cooperatives is for them the only way to see a return in their work. Through the cooperatives they ensure not only a fair price, but they can also access training and quality badges that encourage them to produce higher category coffees.
- Additional information
Flavours: Cocoa Powder, Figs, Pear
Varietal: Caturra, Bourbon & Catuai
Altitude: 1712 masl