Now or Never - Peru
Altitude - 1700 - 1950 MASL
Preparation - Washed
Location - La Palma, Peru
Variety - Marshell
Profile - Apple, Pear, Cacao
This lot is a blend of daily harvests from producers around the comite of La Palma in La Coipa, within the San Ignacio district. These producers independently handle the picking and processing, typically drying their coffee on lined patios. After harvesting, cherries are rested for 24 hours, then floaters are removed, and the coffee is de-pulped and fermented for 24–36 hours before drying for 10–14 days. Three producers contributed small quantities of the Marshel variety, which are blended based on cupping scores to retain its distinctive profile.
We love this coffee as a drinkable, daily espresso. Very balanced with a hint of acidity
Altitude - 1700 - 1950 MASL
Preparation - Washed
Location - La Palma, Peru
Variety - Marshell
Profile - Apple, Pear, Cacao
This lot is a blend of daily harvests from producers around the comite of La Palma in La Coipa, within the San Ignacio district. These producers independently handle the picking and processing, typically drying their coffee on lined patios. After harvesting, cherries are rested for 24 hours, then floaters are removed, and the coffee is de-pulped and fermented for 24–36 hours before drying for 10–14 days. Three producers contributed small quantities of the Marshel variety, which are blended based on cupping scores to retain its distinctive profile.
We love this coffee as a drinkable, daily espresso. Very balanced with a hint of acidity
Altitude - 1700 - 1950 MASL
Preparation - Washed
Location - La Palma, Peru
Variety - Marshell
Profile - Apple, Pear, Cacao
This lot is a blend of daily harvests from producers around the comite of La Palma in La Coipa, within the San Ignacio district. These producers independently handle the picking and processing, typically drying their coffee on lined patios. After harvesting, cherries are rested for 24 hours, then floaters are removed, and the coffee is de-pulped and fermented for 24–36 hours before drying for 10–14 days. Three producers contributed small quantities of the Marshel variety, which are blended based on cupping scores to retain its distinctive profile.
We love this coffee as a drinkable, daily espresso. Very balanced with a hint of acidity
