Details
Peru El Pino


Sub Region
Jaen, Cajamarca




Variety
caturra, catimor, typically
Roaster’s Notes
As with many farms of Peru’s Cajamarca region, Finca El Pino is small, but far from lacking. Miguel Garcia grows a few different varieties in clay loam soil on 1-hectare of land. This coffee is picked and depulped the same day, fermented for 14-20 hours, and washed two or three times before being dried on raised beds for 7-10 days.