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Coffee

Vilcaniza

Overview

Notes Blood Orange, Chocolate Syrup, Apricot Varieties Typica and Caturra Elevation 1800-1900 Meters Process Washed
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Description


Vilcaniza’s harvest season begins in July and ends in October. The soil is replenished with Bokashi style fertilizer and prepared with unused foods, coffee pulp sugarcane stalks, and microorganisms from fertile soils. After depulping, cherry is transferred to wooden basins to ferment on the same day. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure.

This coffee presents a cinnamon cookie-like aroma when freshly ground, followed by a strong vanilla bean note during the brew. On the palette it has a blood orange acidity. This is rounded out by a chocolate syrup-like body with an apricot sweetness to finish.

Background

The Alto Mayo protected forest, which spans the border between the San Martin and Amazonas departments of Northern Peru, sits the Coopbam cooperative. It is home to a huge cross-section of native Peruvian wildlife as well as some of the country’s last undiscovered coffee. The Conservation Initiative, funded by Conservation International, brings sight into these areas in an attempt to save the native coffee production. Coopbam pushed further and further into the forest on the Amazonas side of the Vilcaniza community, the coffee got better and better. This area is a very special climate, with crisp cold nights and temperate days that are ideal for coffee production. In the area, there is an abundance of old typica, caturra, and bourbon trees that work well in the microclimate.

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