Peru El Oso Microlot – Subscription

From: £7.50 every 4 weeks

The Roastery

Choose your coffee to be delivered the best way, little and often. The Peru Oso  250 gram option comes in 100% plastic recycling packaging and can be recycled. *Not single use plastic. Delivered letterbox friendly with Royal Mail. You can choose to have your coffee subscription weekly, fortnightly, thrice weekly or monthly.

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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 certification 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 final 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 certification. 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 certified Q grader

Additional information

Weight N/A
Origin

Peru

Flavour Profile

Cherry, Pineapple, Raspberry

Mouthfeel

Full

Sweetness

High

Varietal

Mondo Novo, Bourbon, Caturro, Typica

Bag Size

250g, 1kg

Frequency

1 Week, 2 Weeks, 3 Weeks, 4 Weeks

Grind Level

Aeropress, Cafetiere, French Press, Stove Top, Whole Bean, Filter, Espresso