Peru Jose Angel Natural - Filter Roast

COUNTRY - Peru
REGION - San Antonia, Cajamarca
ALTITUDE - 1800 M.A.S.L
VARIETAL - Red Bourbon
PROCESSING METHOD - Natural

JOSE ANGEL
Jose is a dedicated coffee farmer; he owns a 3-hectare farm located at 1800 m.a.s.l in Cajamarca. Jose focuses on producing high-quality coffee, caring for every pre and post harvesting stage with dedication. He mainly grows Caturra and Red Bourbon. Carful processing and attention to detail optimize the Caturra and Bourbon he cultivates.

NATURAL PROCESS
The ripe coffee cherries are hand picked and allowed to dry completely around the seed before being husked or hulled off. While historically this hulling was done by hand with a kind of mortar-and-pestle setup, today it’s done by machinery that can be finely calibrated.
While the coffee is drying the sugars are continually fermenting inside the cherry while there is enough moisture to feed the microorganisms. This can take up to 30 days on average.
Due to the long fermentations, natural processed coffees often display fruity or “pulpy” flavours, often described as “boozy” or “winey”; can also have strong nutty and/or chocolate characteristics, and typically has a heavier or syrupy body

BOURBON
Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today in the early 1700