Juicy, with notes of purple grape, green apple and dried fruit. Gentle, round acidity with long caramel finish. Process: Washed. Elevations: 1800-2200 metres above sea level. Varietals: Bourbon. Origin: La Higuerra Hamlet, Colasay, Jaen, Cajamarca, Peru. Best as: Espresso. This lot comes from the farmers of small villages in the La Higuerra Hamlet of Colasay District in the Jaen province of Cajamarca Region in northern highlands of Peru. The farms are normally between 1 and 3 hectares and are family run. The growing families harvest, pulp, ferment and dry coffee at their farms. All of the farms are certified organic producers. The farmers usually employ a technique called mingas, that means today for you, tomorrow for me. They will try to pick in passes according to when they have enough ripe cherries on the trees. Cherries are usually picked in the morning and floated immediately after harvesting to remove overripe and defective cherries. The next day, very early in the morning, the cherry skins are removed with mechanical de-pulpers. Coffee is dry fermented in tanks or bags from 24 to 48 hours. Subsequently, coffee is washed and rinsed before it is moved for drying, which normally takes between 12 and 25 days. This coffee is certified organic.