Tasting Notes: Almond, Plum, Creamy
Origin: Peru - Amazonas
Sourced By: Red Fox
From our importer:
In Bongará, the harvest season begins in July and ends in October. The soil is replenished
with Bokashi style fertilizer and prepared with food waste, coffee pulp, sugarcane stalks,
microorganisms from fertile soils, and guano from the islands. After depulping, cherry
is transferred into wooden basins to ferment on the same day. Once fermentation is
completed, parchment is washed with clean water, then placed onto raised beds under
a roofed structure with transparent sheeting. Moisture content and water activity are
constantly monitored and dried to 10.5%-11% and 0.56 aW.
*Coffees are roasted every Monday and shipped Tuesday.