Peru - Tapir Andino Red Honey Organic Varietal – VariousPreparation – Red honeyLocation – San IgnacioAltitude – 1350-1900maslImporter - DR Wakefield Producer Overview: The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. This is a community coffee from several farms linked to the co-operativa Agraria. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, jaguars and tapirs within their boundaries. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created Harvesting and Processing: The coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) These 'eco' tanks are built from fallen trees rather than concrete and have the added benefit of dissipating heat generated during fermentation. The tanks are first used for the red honey process to remove floaters (under-ripe beans) from the ripe cherry. The coffee is then pulped to remove the outer layer of fruit and dry fermentation for 12-18 hours. Beans are then moved to a mesh tray in a polytunnel where they will remain for between 18 and 24 days until dry. Tasting Notes: This is a great, well balance coffee from Peru. We love the clean-tasting notes that include peach, raspberry and 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 - Tapir Andino Red Honey Organic Varietal – VariousPreparation – Red honeyLocation – San IgnacioAltitude – 1350-1900maslImporter - DR Wakefield Producer Overview: The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. This is a community coffee from several farms linked to the co-operativa Agraria. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, jaguars and tapirs within their boundaries. This means working with an organic methodology and certification is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created Harvesting and Processing: The coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) These 'eco' tanks are built from fallen trees rather than concrete and have the added benefit of dissipating heat generated during fermentation. The tanks are first used for the red honey process to remove floaters (under-ripe beans) from the ripe cherry. The coffee is then pulped to remove the outer layer of fruit and dry fermentation for 12-18 hours. Beans are then moved to a mesh tray in a polytunnel where they will remain for between 18 and 24 days until dry. Tasting Notes: This is a great, well balance coffee from Peru. We love the clean-tasting notes that include peach, raspberry and 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.