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.
- ACIDITY: Bright
- SWEETNESS – Sweet: Cherry, Pineapple Berry
- BODY – Rich
- BALANCE – Rounded
- FARM:Cooperative Agraria Frontera San Ignacio
- ALTITUDE:1350-1890 masl
- LOCATION:Cajamarca Region
- 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