Peru FT

This coffee comes from 198 producers in the COINCA Cafés Especiales (CCE) program.  In the regions of Chanchamayo and Satipo, producers grow Catuai (40 percent) Catimor (30 percent), Caturra (20 percent) and other varieties between 1,100 and 1,700 meters above sea level.  Red cherries are pulped by hand, floated, fermented for between 16 and 20 hours, and then dried for three to four days on patios at the farms.  Pichanaki, sometimes spelled Pichanaqui, is the modern name of the village of Pichana—the site of a historic, decade-long uprising (1742–1752) of indigenous peoples, led by Quechua leader Juan Santos Atahualpa, against foreign missionaries.

Flavour: Caramel, stone fruit, nutty

Washed, patio dried