FLAVOR: Meyer Lemon, Walnut, Cherry
FINISH: Slight Linger
Clean, balanced, and straightforward, this coffee can be enjoyed ay time of day. Sweet citrus notes of Meyer lemon blend beautifully with nutty walnut. A zing of tart cherry ensues, leading to a slight linger at the finish and a filling medium body.
Specialty coffee demands strict adherence to quality control to maintain the coffee's unique flavors and strengths. From planting to first crack—quality control and management dictate every action. Jheyner Román is a coffee farmer and Quality Control Specialist who embodies this dedication to specialty coffee production. Since working for Origin Coffee Lab in Cajamarca, Peru as a Quality Control Specialist, Jheyner now utilizes such refined practices at his own farm, El Mirador. The farm is located in the region of Cajamarca, sitting at 1600 meters above sea level in the high elevation community of San Jose de Lourdes, in the province of San Ignacio. Last year, Jheyner traveled to Costa Rica to learn and develop his knowledge of coffee processing, with the goal of improving overall coffee production at El Mirador. Jheyner now grows Caturra, Bourbon, and Typica varieties on his farm where he harvests and processes the coffee cherries. After picking and sorting cherries for peak ripeness, the coffee is pulped and placed into a small tank for dry fermentation (meaning it is not submerged in water). Fermentation lasts between 18-22 hours before it is removed from the tanks and shade dried for about 15-20 days. Jheyner works to consistently improve his coffee processing practices, as well as experiment with other coffee varieties, such as Marsellesa. This coffee is a stellar example of Jheyner’s dedication and care, and we are proud to showcase his work. Enjoy!
LOCATION: Cajamarca, Peru
PRODUCER, FARM: Jheyner Román, El Mirador
ALTITUDE: 1600 MASL
VARIETAL: Caturra, Bourbon, Typica
PRODUCTION METHOD: Washed