Limited Release #56 Peru Santa Maria
**All local pick up orders will remain available for 30 days. After 30 days they will be donated to a local charity due to storage space.**
In the northern reaches of Cajamarca, Peru, Cesar Sampertegui has been experimenting with processing methods. This is something remarkably out of the ordinary in Peru! Cesar owns a 12 acre farm called "Bosques de Huamantanga" near the village of Santa Maria. After many iterations, Cesar has found a deliciously unique flavor profile that has gotten him a Cup of Excellence award in past seasons. He begins by floating the cherries to remove low density and defected pieces, followed by a 24 hour maceration in the cherry, depulping, and an additional half day of maceration for extra fermentation in the mucilage. Following this, the coffee is dried slowly for 20 full days.
The result is definitely in a league of its own with complex ripe fruit notes alongside an intriguing creamy texture and even some green apple and kiwi notes. We love our Limited Release coffees that push processing methods to the limits – and this one is an adventure.
In the Cup
Apple, Kiwi, Strawberry, Chocolate
To find out more about what Grind Method to choose, check out our blog post on grind methods!