Peru Omia
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Varietal: Caturra, Bourbon, Pache
Region: Omia, Peru
Altitude: 1400-1700m
Harvest: August 2022
The Cappuccino Kid says...
"A beautifully balanced certified fair trade & organic coffee from the lush province of Rodriguez de Mendoza in Peru. A certain crowd pleaser, this can be spun on both sides with equal enjoyment. Comforting and familiar but with enough acidity to make it feel modern. "
About the Processing
In the "washed" or "wet fermented" process the fruit is removed from the seed as soon as possible after picking. The cherries are floated and sorted to ensure consistent ripeness levels, before being run through depulpers—machines that squeeze the fruit between rollers until the seeds pop out. The seeds are then placed into fermentation tanks with water to remove the remaining sticky sugar and fruit remnants (the mucilage). After the seeds are washed, they’re dried in the sun on patios or raised beds, or in machines until they reach the correct moisture level.
Caturra A natural mutation of the Bourbon variety first discovered on a plantation in the state of Minas Gerais in Brazil between 1915 and 1918. The caturra plant, however, has been modified to have a smaller plant size with berries that mature quickly, producing a higher coffee bean yield. Pache - A natural mutation, this time from Typica, its dwarfism permitting thicker and denser plots yielding more for its farmer. The beans themselves are huge and their flavor profile is smooth. When varieties are mixed together at farms roasters will often refer to them as field blends.