Las Naranjas – La Coipa, Peru
|TASTE||Chocolate, Caramel, Apple Strudel|
|FARM/MILL||El Cedro & El Níspero|
|VARIETAL||Red Caturra, Typica, & Bourbon|
|ORIGIN||La Naranjas, Cajamarca|
WE CURRENTLY ROAST ON TUESDAYS, SO ALL COFFEE ORDERS PLACED BEFORE MIDNIGHT ON MONDAY WILL BE ROASTED AND SHIPPED OUT ON THE WEDNESDAY OF THAT WEEK.
Tomás Bueno Medina, aged 34, bought his first farm, El Níspero when he was just 25 years old. Containing just 1 hectare of Typica and located some 500 meters away, Tomas has been farming the same lot for over a decade, honing his craft and using his 1 hectare to produce a fantastic cup. More recently, Tomas has inherited a second 2-hectare farm from his grandparents, El Cedro. Situated at over 1850masl, Tomas’ lot is made up of local varieties, Typica, Red Caturra & Bourbon; all of which thrive at high altitudes. This year, Tomas has also begun renovating a small section of the farm to include Yellow Caturra.
Tomas’ harvest spans from May to October. Coffee processing techniques in the region are tried and tested methods of production, often passed down through the generations. The process begins with the cherries being selectively handpicked, before being floated in cool clean water to remove any low-density cherries. Next, the coffee is pulped: each producer has their own de pulper located on the farm, often close to the house or main building. Once the coffee has been de-pulped, the beans are placed into sacks with grain pro liners to induce a dry fermentation for around 36-40 hours, depending on the climate. The coffee is then washed three times to remove all remaining mucilage, drain any excess water, before finally placing the beans on raised beds to dry. Here, the beans will remain for around 25-30 days, depending on the level of rain.
Once roasted, this has all the classic characteristics of an exceptional Peruvian coffee, with deep chocolate notes and caramel sweetness. The sweetness is followed up by a baked apple strudel finish, adding a balanced, low acidity fruitiness.