Roast Profile: Medium Roast
Producer: Veronica Gabino Apaza
Region: Finca Lucmapampa, Umapata, Cusco, Peru
Variety: Typica, Caturra, Bourbon, Catimor
Elevation: 2100 masl
Tasting Notes: Chocolate Fudge, Dried Apricot, Citrus Finish, Clean and Sweet
This clean, sweet, and approachable single origin from Veronica Gabon Apaza is one that you can drink for days. Produced at Finca Lucmapampa in the Cusco region of Peru, Veronica's farm is 4.25 hectares and sits at 2100 meters above sea level. The high altitudes create beautiful warm, sunny days and cool nights that help nurture a sweet, dense cherry.
Veronica selectively handpicks ripe, red cherry and processes it on her farm. She pulps cherry on an eco-pulper and ferments it in water for 36 to 46 hours. Following fermentation, she washes parchment in clean water and lays it to dry in parabolic dryers. Veronica rakes parchment frequently to ensure even drying. It takes approximately 15 to 20 days for parchment to dry. Once dry, parchment is rested on her farm for 10 days and then moved to the Valle del Inca cooperative warehouses before being transported to the dry mill and prepared for export.
Straight away you'll notice big chocolate fudge notes with a hint of dried apricot. As the cup cools, this shifts into a clean and citrus finish.