Peru – Washed Bourbon

Jorge Díaz Campos farms in Lonya Grande, Amazonas, and is a proud member of the Norcafé cooperative in Cajamarca. Working within their microlot program, Jorge consistently delivers exceptional coffee from his 3-hectare farm, La Colmena, near the village of Huamboya. Sitting at 1,900 masl, the farm is planted with Caturra and Bourbon under a canopy of native forest, with fresh spring water used in processing.

Harvested in September and October, cherries are first fermented in bags for 24 hours before being depulped. A second fermentation follows - 24 to 36 hours in parchment - before drying on covered, raised beds for up to 30 days.

Flavour Notes: Ripe Berries, Stone Fruit

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.