Past
COMITÉ: AGUA AZUL
Origin Coffee Lab
Arabica
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- 84 sales on Algrano
- 2 Avg. orders per roaster
- 53 Roaster relationships
- Origin
- Peru
- Producer
- Origin Coffee Lab
- Variety
- Caturra, Red Bourbon, Red Catuai, Typica, Catimor
- Process type
- Fully washed
- Altitude range
- 1650m - 1860m
- Harvest period
- May, 2022 - September, 2022
- Algrano's cupping score (SCA)
-
83.75
points
Updated June, 2022
- ID
- PE-115-202205
"Over the past couple of years, we have worked with this comité AGUA AZUL on refining their basic farming practices and advancing farm cleanliness. Improved practices have improved the product: an elegant, distinct profile has emerged here, and Catimor is both rare and diminishing. The local producers call the non-Catimor trees “Bourbon” or “Costa Rica,” and we believe these lofty crops offer a complexity similar to that of Kenyan coffees, partnering acidity with sweetness. These trees have been in the region for almost 40 years, and as their history in the region grows, so will this unique area’s prestige in the world of coffee. " - Origin Coffee Lab
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The coffee story
Over the past couple of years, we have worked with this comité on refining their basic farming practices and advancing farm cleanliness. Improved practices have improved the product: an elegant, distinct profile has emerged here, and Catimor is both rare and diminishing. The local producers call the non-Catimor trees “Bourbon” or “Costa Rica,” and we believe these lofty crops offer a complexity similar to that of Kenyan coffees, partnering acidity with sweetness. These trees have been in the region for almost 40 years, and as their history in the region grows, so will this unique area’s prestige in the world of coffee.
The process
There are two different kinds of producers in this comité. One group uses a flotation process to clean debris and remove floaters right after harvest; the next day, very early in the morning, the coffee fruit is passed through mechanical depulpers. The other group simply passes the coffee fruit through mechanical depulpers immediately after harvesting. In each case, the process takes place without the use of water, preserving the maximum amount of mucilage attached to the parchment. Seeds are then driven to tanks or bags, where they remain for between 15 and 48 hours. The seeds are washed and dried until the moisture content falls into the range of 9-11 percent.More from this seller
TESORO VERDE
Offered by Origin Coffee Lab Verified Seller
- Origin
- Peru
- Process
- Fully washed
- Bags available
- 550 X 69 kg
- Minimum order
- 50 bags