La Palestina, Bourbon/Gesha, Washed | Peru

Peru — Alarcón Family La Palestina Bourbon & Geisha (Washed)

Tastes Like — 🍊 Grapefruit • 🌸 Jasmine • 🍈 Honeydew

DETAILS

• Producer: Alarcón Family
• Farm: La Palestina
• Region: Cajamarca, Peru
• Varietal: Bourbon and Geisha (Field Blend)
• Process: Washed
• Altitude: 1790–1850 MASL
• Degassing: 30–50 days post roast
• Size: 250g

INTRO

We are excited to bring this gem from Cajamarca, our long time favourite terroir in Peru. This is exact the type of coffee we love, we look for in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal.

THE PRODUCER

Whilst Bourbon variety is known as something "classic" with less vibrancy and delicate mouthfeel, some Peruvian Bourbon offer incredible brightness with Geisha-like florals. This is the very best type of those coffees with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon.

The Alarcón Family farms La Palestina between 1790 and 1850 metres above sea level in Cajamarca, Peru's long-established specialty coffee region. Their field blend approach, combining traditional Bourbon with Geisha, creates a distinctive profile that showcases the best characteristics of both varieties whilst expressing the exceptional terroir of high-altitude Cajamarca.

THE PROCESS

The Washed process at La Palestina involves:

• 🍒 Cherry Selection — Careful picking at peak ripeness
• 🔧 De-Pulping — Mechanical removal of skin and mucilage
• 💧 Fermentation — Controlled wet fermentation
• 🚿 Washing — Thorough washing in clean water
• ☀️ Drying — Careful drying
• 🏔️ High-Altitude Processing — 1790–1850 MASL

This clean washed process preserves the vibrant florals and bright acidity characteristic of high-altitude Peruvian coffee.

THE CUP

Bright grapefruit, vibrant jasmine florals, some passionfruit vibes and delicate honeydew sweetness. This is the very best type of Peruvian Bourbon with incredibly vibrant florals, whilst majority of the beans in the lot are Bourbon. A gem from Cajamarca showcasing the type of coffee we love in a Peruvian coffee: a high grown field blend mainly featuring local Bourbon varietal with Geisha-like characteristics.

Flavour Notes

• 🍊 Grapefruit
• 🌸 Jasmine
• 🍈 Honeydew

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!