Medium roast — Vermont — NEW COFFEE VARIETY


Variety: Caturra
Roast Profile: Medium
Process: Washed
Altitude: 1700m
Origin: San Francisco, Peru
Tasting Notes: Almonds, caramel, tangerine citrus, peach, cane molasses, honey
SCA Cupping Score: 86


Vermont Roast: Pedro Garcia

Pedro Garcia Diaz owns 2 hectares of land in the San Francisco village in the district of San Jose del Alto. Pedro grows bourbon, catuai, caturra and pache varieties and produces 30 exportable bags of coffee per year.

Pedro lives in the city, however his family manage his farm, and he spends time there during the harvest season and when they prune and apply fertiliser.

Coffee is picked selectively before being fermented for around 36 hours, washed and then placed to dry on tarpaulin mats on the ground, where it dries for two weeks.

San Jose del Alto is an area of Jaen with huge potential for quality coffee. Some of the coffees from this area have a very distinct cup profile, full of complexity and bursting with floral notes.

Additional information

Weight 0.25 kg
Dimensions 29.5 × 19 × 5 cm

Whole Bean, Cafetiere, Espresso, Filter, Moka Pot


250g (letterbox friendly), 500g, 1kg

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