Peru - La Higuera lot 2 Washed Organic Varietal – Bourbon, Caturra and CatuaiPreparation – WashedLocation – La Higuera, ColasayAltitude – up to 1800-2200 maslImporter - Nordic Approach Producer Overview: This coffee comes from the Colasay Project located in the Colasay District, in the Jaen province of north Peru. A typical farmer within this program will have just above 2 hectares on average planted with coffee. All farms are organic certified and producers usually grow a mix of varietals, including Bourbon, Caturra and Catuai. Organic washed processed coffee drying Harvesting and Processing: After harvesting, producers will pulp and ferment the coffees at their micro mills on the farms. Cherries are picked in the morning and floated immediately after harvesting to remove overripe and defective cherries. The next day, very early in the morning, the producer will remove the skin and fruit with mechanical de-pulpers. They will then dry ferment the coffee in tanks or bags for around 24 hours. After that, they will wash and rinse the parchment before it’s moved for drying. 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 that is so much more than just an ordinary washed central American coffee! We love the clean tasting notes that include peach, apricot and soft milk chocolate. 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 Higuera lot 2 Washed Organic Varietal – Bourbon, Caturra and CatuaiPreparation – WashedLocation – La Higuera, ColasayAltitude – up to 1800-2200 maslImporter - Nordic Approach Producer Overview: This coffee comes from the Colasay Project located in the Colasay District, in the Jaen province of north Peru. A typical farmer within this program will have just above 2 hectares on average planted with coffee. All farms are organic certified and producers usually grow a mix of varietals, including Bourbon, Caturra and Catuai. Organic washed processed coffee drying Harvesting and Processing: After harvesting, producers will pulp and ferment the coffees at their micro mills on the farms. Cherries are picked in the morning and floated immediately after harvesting to remove overripe and defective cherries. The next day, very early in the morning, the producer will remove the skin and fruit with mechanical de-pulpers. They will then dry ferment the coffee in tanks or bags for around 24 hours. After that, they will wash and rinse the parchment before it’s moved for drying. 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 that is so much more than just an ordinary washed central American coffee! We love the clean tasting notes that include peach, apricot and soft milk chocolate. 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.