Intensely sweet, very clean, balanced. Perfect approachable micro lot.
Green apple, Rainier cherry, fresh butter, vanilla, caramel, citrus blossom
Marzipan, dried cherry, lychee, milk chocolate, black tea
Vibrant, sweet, balanced
Very sweet, cherry blossom, vanilla, nectarine, green apple, vanilla
Heavy, grade A maple syrup, very forward
Chewy, buttery, big
Candied almond, black tea, butter caramel, canned peach, sweet orange
$0 / lb
San Jose de Lourdes (District), San Ignacio (Province), El Diamante
El Huyacan-La Palma
Bourbon, Caturra, Typica
About the Producer
Antonio Regalado Diaz farms coffee on about 11 hectares of his 26-hectare farm. He grows a combination of Bourbon, Caturra, and Typica—classic varieties in Cajamarca, Peru. After the coffee is picked ripe, it’s depulped either the same or the following day, and then fermented for 18 hours dry. It is washed three times in fresh water to remove the mucilage, then dried on raised beds or parabolic driers for 15 days or so.