Peru - La Mandarina Washed Organic Varietal – VariousPreparation – WashedLocation – San Francisco area of HuabalAltitude – 1750 maslImporter - Nordic Approach Producer Overview: Home to favourable climatic conditions, rich soil, mountainous rocks and a high altitude, the farm La Mandarina hosts great conditions for Tiofilo Perales Cotrina to cultivate his cherries. His farm sits at 1750 masl with 4ha of planted coffee and is located in the San Francisco area of Huabal, in the province of Jaen. His farm is organic certified.Tiofilo is a member of the Cedros Cooperative, which he and his family joined in 2017. He has made tremendous efforts in giving his coffee special care and attention, which is certainly evident in his product. Harvesting and Processing: All coffee is hand harvested from the farm focusing on ripe cherry. This is then pulped to remove the cherry and fermented for about 24 hours before washing to remove the mucilage. Drying usually takes place on the ground on concrete or plastic tarpaulins. The drying stage takes around two weeks, and the coffee is covered at night to protect it from moisture. Tasting Notes: This is a great example of a classic Peru-washed coffee. Well balanced with notes of orange, red fruits and a hint of brown sugar. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.

Peru - La Mandarina Washed Organic Varietal – VariousPreparation – WashedLocation – San Francisco area of HuabalAltitude – 1750 maslImporter - Nordic Approach Producer Overview: Home to favourable climatic conditions, rich soil, mountainous rocks and a high altitude, the farm La Mandarina hosts great conditions for Tiofilo Perales Cotrina to cultivate his cherries. His farm sits at 1750 masl with 4ha of planted coffee and is located in the San Francisco area of Huabal, in the province of Jaen. His farm is organic certified.Tiofilo is a member of the Cedros Cooperative, which he and his family joined in 2017. He has made tremendous efforts in giving his coffee special care and attention, which is certainly evident in his product. Harvesting and Processing: All coffee is hand harvested from the farm focusing on ripe cherry. This is then pulped to remove the cherry and fermented for about 24 hours before washing to remove the mucilage. Drying usually takes place on the ground on concrete or plastic tarpaulins. The drying stage takes around two weeks, and the coffee is covered at night to protect it from moisture. Tasting Notes: This is a great example of a classic Peru-washed coffee. Well balanced with notes of orange, red fruits and a hint of brown sugar. Brewing: This coffee works well for all brew methods. Filter: Dose 15g, water 250g. Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. This coffee is available as whole bean and pre-ground, but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home.