Country: PeruRegion: Jepelacio, Moyobamba, San MartinVarietal: Nacional, Caturra, Catimor, PacheProcess: WashedAltitude: 1,400 - 1,900 MASLCupping Notes: Pink Grapefruit, Cherry, Caramel, Milk ChocolateRecommended Roast:City to Full City+Good For:Pour Over, Auto Drip, Full Immersion, Blends
Description: I think we all agree that perfection doesn’t exist… but there’s rumors that it comes along everyone once in a while. Let us introduce you to the Cooperativa Aproeco. This is a cooperative who specializes in high elevation coffees grown on the edge of the amazon rainforest. The region is as magical as it sounds. Aproeco takes a big interest in improving farmers post processing techniques from fermentation to drying.
Cafe de la Roca is made up of coffees grown on farms in Moyobamba who have rocky soils. The farms in this area are rumored to be on top of ancient citadels. Whether or not there are ancient cities below these farms, the rocky soil plays a helping role during the hot summers to keep providing moisture and nutrients for the plants.
Coffees delivered to Aproeco are fermented for 18-20 hours in open-air wooden or tiled tanks, and then dried in solar dryers that are covered to protect from rain and harsh sun.
This is the best Peru we’ve ever brought in. It’s the type of coffee that will appeal to a huge range of coffee drinkers. Those looking for brown caffeine juice, and those looking for dynamic, impressive examples of coffee farming and processing are going to fall for this one. Upon arrival we got notes of Pink Grapefruit, Lime, Cherry, and sweetness of Caramel and Milk Chocolate.