Discover a specialty coffee grown in the Peruvian highlands, at Finca Los Santos, in the Lonya Grande district. Its washed process with double fermentation gives it a beautiful aromatic precision, a natural sweetness, and a balanced cup.
Its profile combines almond and chocolate aromas with notes of biscuit, honey, and orange. On the palate, it presents a structured and enveloping body, supported by a complex and balanced acidity. Its long and persistent finish pleasantly prolongs the tasting experience.
As an espresso, it reveals a generous texture and great harmony. Prepared in a Moka pot, it becomes rounder and more intense, while retaining its warm and sweet notes.
Characteristics
- 100% Arabica
- Varieties: Caturra and Catuai
- Origin: Finca Los Santos, Lonya Grande district, Utcubamba, Peru
- Altitude: 1,400 to 1,800 m
- Process: washed, double fermentation
- Score: 85 SCA points
- Roast: light to medium
- Format: 150 g
What does double fermentation mean for coffee?
Double fermentation involves two successive phases, carried out under controlled conditions. The first acts on the sugars present around the bean. After washing, the coffee is placed in a second fermentation environment to continue developing its aromatic characteristics.
This process results in a more expressive, clean, and balanced cup, with greater depth and sweetness.