Peru Lenin Chilcon Washed - Omni Roast

TASTING NOTES

Milk Chocolate
Toffee
Cacao Nib

ABOUT THIS COFFEE:

This coffee from Lenin Chilcon is a great expression of immaculate washed processing meets a classic varietal.
In the cup you'll get vibrant acidity and refined flavours of milk chocolate and cacao. It has a brown sugar sweetness reminiscent of toffee. A very versatile coffee for all types of brewing.

COUNTRY - Peru
REGION - El Diamante Village, Cajamarca
ALTITUDE - 1800 M.A.S.L
VARIETAL - Red Bourbon
PROCESSING METHOD - Washed

WASHED PROCESS
After the coffee cherries have been picked, the cherries are depulped (skin removed) or demucilaged (skin and pulp removed).
The coffees are typically then held in “fermentation tanks” for 12–72 hours, allowing for a gentle controlled fermentation to cause any remaining pulp to separate from the beans. Fermentation may occur from the moment of harvest until the seeds reach an inhospitable moisture content for them (11% moisture)
The beans are finally dried for up to 15 days on patios, raised beds, or in parabolic dryers until the ideal moisture content is reached.
Typically washed coffees have clean, articulate flavours; caramel or sugary sweetness; a wide spectrum of fruit acidity depending on other factors; capable of bright, crisp notes.

BOURBON
Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today in the early 1700s