Peru La Mandarina Coffee

Shipped directly from Nomad for freshness
(earns 45 Taste Points)
Chocolates And Sugars Flavours / Notes
Chocolate & SugarsChoc & Sugars
Citrus And Floral Flavours / Notes
Citrus & Floral
Fruity Flavours / Notes
Natural Flavours / Notes
Caramel Pear & Guava Rose Tangerine & Orange Tea Flavours
Flavours & Notes
Quick Details
Origin(s): Peru
Brightness of Flavours
Balanced & Pleasing
Full Bodied
Medium Balanced
Balance of Flavours
Well Balanced
With Dominant Flavours
Coffee Specification
Roast Profile: Omniroasted for both filter and espresso
Processing Method: Natural Washed
Cupping Score: You can score this one...
More Information
Does this include caffeine? Yes, this product contains caffeine
Is this coffee available as pre-ground? Yes, pre-ground options available
Are there any specific product benefits?
Peru La Mandarina Coffee

A coffee with an intense blood orange fragrance, with a sweetness that reminds us of panela or a caramel of dulce de leche, a floral note also appears, which we associate with the rosemary flower.

This micro lot has been produced by Faustino Flores Benegas and his wife Sara. Originars of the province of Cutervo, in the north of Peru, are living with their homes in El Diamante, in San Ignacio, 11 years ago, where his family lives 30 years. Faustino wants to increase his finca and his family the decision that in Cutervo has more space and that the quality of production of the coffee was better, which is why the hizo takes the decision to mudarse.

Despite spending years cultivating coffee, it was his son David who helped him take the step and start growing specialty coffee. David started planting Caturra and Bourbon in a plot in 2013, excited about the potential of producing this type of coffee. Faustino is skeptical of the principle, but in his heyday he agrees to plant distinct varieties in the finca, like Gesha, Bourbon and Caturra amarillo, although only fuese to try. And at the moment Faustino is trying to get Gesha's real surprise. When a sample of his coffee was evaluated, his coffee had 90 points. Fue entonces when it was decided to dedicate itself to cultivating a specialty café. David was not alone in meeting his father, so he also took the rest of the family to work with a specialty café. Including distinct producers of the zone are willing to share their experiences and opinions between them, visit between them to analyze their plants and learn to form in conjunction with the end of their quality.

In recent years, Faustino has not set out to work to increase the quality of his team and implement new practices. Have you installed a secation station to increase the secrecy of your searches. In this form, it is avoided that the cerebrospinal fluid is humidified by the air, and the drying process filters the UV radiation, concentrating the energy and proportioning constant and natural ventilation in the café.

We will meet with this micro lot of Faustino and Sara, and we hope he enjoys it as much as we do!

  • Variety - Yellow Caturra, Bourbon
  • Altitude - 1710 masl
  • Process - Washed
  • Harvest - October 2020
  • Notes - Bloody Orange, Caramel sauce, Rosemary flower
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