Region: Jepelacio, Moyobamba, San Martin
Varietal: Nacional, Caturra, Catimor, Pache
Farm: 474 Coop Members
Altitude: 1,400 - 1,900 MASL
Cupping Notes: Pink Grapefruit, Caramel, Chocolate Cake
Recommended 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 — and, yes, the region is as magical as it sounds.
Aproeco takes a big interest in improving farmers post processing techniques from fermentation to drying. And this lot in particular is an example of processing at Aproeco. Named after Felino Sanchez, one of Aproeco’s founding producing partners who spent his first years with the cooperative dedicated to supporting collection, processing, and quality control operations. The coffee in this lot comes from producers who Felino has personally trained to produce high-quality coffee.
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 one of those coffees that will appeal to both the most nerdy coffee drinker and then most basic cream a sugar drinker. It’s got an overall clean and delicate profile that you get from high elevation coffees in Peru with a fruity note of ripe Pink Grapefruit, the sweetness of Caramel, and a decadent while remaining clean, finish of Chocolate Cake.