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Roasting as Usual

Peru - Finca Tasta

RM30.00 MYR
Natural and Honey process is a very uncommon process for coffee from Peru. If we look at the Cup of Excellence Peru, year by year it is dominated by the washed processing method. What we have here is a coffee that come from Finca Tasta. A family owned operation which is located in the small village of Challhuamayo in the town of Laylla.

The farm is operated by two siblings, Edith and Ivan Sagavinaga. The land size is 56- acres with 19 acres are used to cultivate the Caturra and Catuai coffee variety. They are the second generation coffee farmers and has been involved with coffee farming since 2010 after the passing of their late mother.

Finca Tasta began to experiment new ways of processing coffee since 2012. What we have here is the Caturra variety coffee which is process as the honey process. In this process, the coffee cherry skin is removed and the mucilage is left to dry on the drying beds. All of the coffee is dried on a parabolic dryer to ensure a consistent drying process.

Upon grounding, there’s aroma of berries, spices and hint of strawberry. At first sip, we could detect grapes and berries with a hint of tropical fruit. It has the aroma of vanilla and the after taste if toffee and cacao. The flavour is solid and compact.

Variety : Caturra
Altitude : 1700 masl
Process : Honey
Origin : Laylla, Junin

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