Another sugary Peruvian, just what the doctor ordered. We've been loving these Central American coffees through the winter months. Full bodied, easy drinking sweetness in every brew. Sweet plum, cherry, ginger, buttery. 

This lot comes from the El Basal village in the Chontali district and is made up of day lots from various producers within the village. The main variety grown in this area is caturra, but more recently producers have been renovating with castillo, gran colombia or other catimor varieties. The average farm size is 1.5 hectares and the altitude ranges from 1800 to 1900 masl. Once picked individual producers process and ferment their coffee before placing it on tarpaulin mats on the ground to dry in the sun for around a week. Once dry the coffee is bagged up and delivered to a warehouse in Jaen where it is weighed, analysed and cupped.