Details
Peru El Pino
![Washed icon]()
![Jaen, Cajamarca icon]()
Sub Region
Jaen, Cajamarca
![Miguel Garcia icon]()
![Aug-Oct 17 icon]()
![1700 - 1700 icon]()
![caturra, catimor, typically icon]()
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.