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Peru La Perla

Almond, yellow stonefruit, toffee, citric




Country:  Peru
Altitude:  2,000m
Processing: Washed
Varietals:  Caturra & Pache
Region: Cajamarca
Cupping Score:  86

Apolinar Rafael Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 metres. He takes meticulous notes about his fermentation for each lot, but typically he picks his coffee selectively, depulps it the same day, and ferments it for about 30 hours at the highest part of the farm. He dries it under solar covers for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency.

Flavour Breakdown

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