#00P Peru - Finca La Chirimoya | Washed Yellow Bourbon | Extended fermentation
Peru
Producer - Finca La Chirimoya
Process - washed/extended fermentation
Varietal - yellow bourbon
Tasting notes - Asian pear, dark chocolate, blackberry, lime, almond.
Norbil Perez is one of the founding producers of Aromas del Valle Co-operative. His 4ha Finca 'La Chirimoya' is situated at the exceptional altitude of 2,250masl in the community of Santa Teresa, Sector El Campo, Callyuc. Norbil is a very active member of the organisation, with an abundance of curiosity and drive. He is always participating in the trainings and workshops on productivity, quality and experimentation of new fermentation and drying processes.
Norbil Perez is a very quality-conscious and diligent producer with an appetite to improve every season. This extended fermentation washed lot is selectively harvested by hand. Ripe cherries are floated to further select the densest (highest quality) cherries for processing. The cherries are then fermented for 50 hours, pulped, fermented again for 42 hours, and then washed and dried on raised African beds. Drying takes an average of 17-18 days.
The Aromas del Valle co-operative have been providing training on fermentation in recent seasons as a way to increase cup complexity and the value added to farmers' coffee.
Peru
Producer - Finca La Chirimoya
Process - washed/extended fermentation
Varietal - yellow bourbon
Tasting notes - Asian pear, dark chocolate, blackberry, lime, almond.
Norbil Perez is one of the founding producers of Aromas del Valle Co-operative. His 4ha Finca 'La Chirimoya' is situated at the exceptional altitude of 2,250masl in the community of Santa Teresa, Sector El Campo, Callyuc. Norbil is a very active member of the organisation, with an abundance of curiosity and drive. He is always participating in the trainings and workshops on productivity, quality and experimentation of new fermentation and drying processes.
Norbil Perez is a very quality-conscious and diligent producer with an appetite to improve every season. This extended fermentation washed lot is selectively harvested by hand. Ripe cherries are floated to further select the densest (highest quality) cherries for processing. The cherries are then fermented for 50 hours, pulped, fermented again for 42 hours, and then washed and dried on raised African beds. Drying takes an average of 17-18 days.
The Aromas del Valle co-operative have been providing training on fermentation in recent seasons as a way to increase cup complexity and the value added to farmers' coffee.
Peru
Producer - Finca La Chirimoya
Process - washed/extended fermentation
Varietal - yellow bourbon
Tasting notes - Asian pear, dark chocolate, blackberry, lime, almond.
Norbil Perez is one of the founding producers of Aromas del Valle Co-operative. His 4ha Finca 'La Chirimoya' is situated at the exceptional altitude of 2,250masl in the community of Santa Teresa, Sector El Campo, Callyuc. Norbil is a very active member of the organisation, with an abundance of curiosity and drive. He is always participating in the trainings and workshops on productivity, quality and experimentation of new fermentation and drying processes.
Norbil Perez is a very quality-conscious and diligent producer with an appetite to improve every season. This extended fermentation washed lot is selectively harvested by hand. Ripe cherries are floated to further select the densest (highest quality) cherries for processing. The cherries are then fermented for 50 hours, pulped, fermented again for 42 hours, and then washed and dried on raised African beds. Drying takes an average of 17-18 days.
The Aromas del Valle co-operative have been providing training on fermentation in recent seasons as a way to increase cup complexity and the value added to farmers' coffee.