Peru El Oso Microlot Roast Coffee 250 Grams

Cherry| Pineapple | Berry

Brew Types
CafetiereStovetopAeropressEspressoDrip
Coffee Origin
Producer
Cooperative Agraria Frontera San Ignacio
Origin
Peru
Varietal
Typica,Caturra,Mondo Novo,Bourbon
Coffee Taste
Flavour
Cherry| Pineapple | Berry
Sweetness
High
Acidity
Bright
Mouthfeel
Rich
About this coffee

Cup Profile: Cherry| Pineapple | Raspberry

The balance is round with a rich body. Sweet acidic notes of Cherry, Pineapple, lime and Raspberry..
Purchasing fresh roast coffee from Bella Barista, comes from our award winning small batch coffee roastery here on site. The Roastery at Bella Barista roasts most days. Most of the time this ensures your purchase will be roasted within 1 to 7 days. *Also depending on courier and shipping option.

Tasting Notes

  • ACIDITY: Bright
  • SWEETNESS – Sweet: Cherry, Pineapple Berry
  • BODY – Rich
  • BALANCE – Rounded

  • FARM: Cooperative Agraria Frontera San Ignacio
  • ALTITUDE:1350-1890 masl
  • LOCATION:Cajamarca Region
  • PREPARATION:Washed
  • VARIETY: Typica,Caturra,Mondo Novo,Bourbon
  • OWNERS: Co-operative members
  • CERTIFICATION: Organic
  • HARVEST: May to September


The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. Here the western and eastern mountain ranges of the Andes meet to form microclimates in the buttresses and valleys that descend from the mountains to the Amazon basin. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and peccaries within their boundaries. This means working with an organic methodology and certi?cation is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created. Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the ?nal cup. Coffee is processed fully washed, and the parchment delivered into the warehouses of the cooperative in San Ignacio town. Each batch is evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certi?cation. It is then transported to the dry mill in nearby Chiclayo city. The export department is based here as well as another quality control laboratory with well-trained staff, and each under the control of certi?ed Q grader.

Peru El Oso Microlot Roast Coffee 250 Grams - Cherry| Pineapple | Berry - Cup Profile: Cherry| Pineapple | RaspberryThe balance is round with a rich body. Sweet acidic notes of Cherry, Pineapple, lime and Raspberry..Purchasing fresh roast coffee from Bella Barista, comes from our award winning small batch coffee roastery here on site. The Roastery at Bella Barista roasts most days. Most of the time this ensures your purchase will be roasted within 1 to 7 days. *Also depending on courier and shipping option.
Tasting Notes

ACIDITY: Bright
SWEETNESS – Sweet: Cherry, Pineapple Berry
BODY – Rich
BALANCE – Rounded
FARM: Cooperative Agraria Frontera San Ignacio
ALTITUDE:1350-1890 masl
LOCATION:Cajamarca Region
PREPARATION:Washed
VARIETY: Typica,Caturra,Mondo Novo,Bourbon
OWNERS: Co-operative members
CERTIFICATION: Organic
HARVEST: May to September

The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. Here the western and eastern mountain ranges of the Andes meet to form microclimates in the buttresses and valleys that descend from the mountains to the Amazon basin. The farms are located in the buffer zones of a protected natural area, and have seen spectacled bears, cock-of-the-rocks, jaguars and peccaries within their boundaries. This means working with an organic methodology and certi?cation is a strategic point because through these standards, a culture of protection of wildlife and species in danger of extension is encouraged and created. Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the chopping down of them.) This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank, whereas with concrete, heat would be absorbed and stored more easily in the sides, creating differences throughout the batch and inconsistencies in the ?nal cup. Coffee is processed fully washed, and the parchment delivered into the warehouses of the cooperative in San Ignacio town. Each batch is evaluated for physical appearance, tasted at the quality laboratory and separated according to quality and certi?cation. It is then transported to the dry mill in nearby Chiclayo city. The export department is based here as well as another quality control laboratory with well-trained staff, and each under the control of certi?ed Q grader.

£8.50 250g Bag - Shipping included

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