ORGANIC PERU – Tapir Andino
Taste Notes: Plum, Honeysuckle, Jasmine
Producer: Cooperativa Agraria Frontera San Ignacio
Varietal: Red Honey
The cooperative is located in Northern Peru in the San Ignacio Province in the buffer zones of a protected area, where you can spot wild life in their natural habitat. Through working with organic methods, and certification they make a strategic point to protect their culture, creating and encouraging the protection of wildlife and species in danger of going extinct.
Coffee in this area is most commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them). When coffee ferments it generates heat, the wood is great at dispersing that heat and therefore ensures an even temperature throughout the fermentation tank. For this specific coffee the tanks are also used to remove floaters (unripe cherries) from the ripe ones. Once fermented they get pulped and then undergo a dry fermentation in silos for 12-18 hours. The beans are then moved to a mesh tray in a poly tunnel where they remain for between 18 to 24 days, until dry.