Peru Tapir Andino Red Honey
Chocolate, blackberry, mango, candyfloss – with great fruit dynamics.
Region - Northern Peru in the San Ignacio Province
Growing Altitude - 1350 - 1890 metres above sea level
Arabica Variety - Bourbon, Catimor, Caturra, Mundo Novo, Pache
Typical Harvest Period - May - September
Milling Process - Red Honey Processed
Aroma - Sweet
Flavour - Blackberry, Candyfloss, Chocolate, Mango
Body - Balanced
Acidity - Mild to Moderate
The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. The farms within the Agraria Frontera San Ignacioare Cooperative are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and tapirs within their boundaries. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the final cup.
For the red honey the tanks are used for removing floaters from the ripe cherry, with pulped beans then undergoing a dry fermentation in silos for 12-18 hours. Beans are then moved to a mesh tray in a poly tunnel where they will remain for between 18 and 24 days until dry.
A superb balanced cup!