This 100% caturra lot, from the farm of Miceades Minga, has a rich fruitiness with notes of wild forest berries and sticky toffee. As the coffee cools it reveals hazelnut, chocolate and rainier cherry, with a rustic nutmeg-like spiciness.
Over the past few years we've become very drawn to the rich, sugary coffees coming out of Peru. Fairly new to the "specialty coffee" scene, more Peruvian producers are discovering a market for their exceptionally produced coffees. Milceades Minga is the owner of Gallito de la Roca farm near the village of Rumipite Bajo in the dense, forested mountains of La Copia county. Mr. Minga farms around three acres of land with his wife Irene and his four children, as well as their grandchildren. He says coffee farming has been in his family for so long, no one really knows how it began. He farms three varietals, Pache, Caturra, and Bourbon, yet processes them as separate micro-lots to highlight the beautiful and unique characteristics of each one.
Region : Cajamarca
Province : San Ignaico
District : La Coipa
Producer : Minga Milceandes
Elevation : 1,500 - 1,900m
Processing: Washed
Varietal : Caturra
Cupping Score : 86.25
