CUP SCORE 88.25 (SCA cup protocol)
*Terroir Best lot*
Marzipan / Butter / Green apple / Milk chocolate
suggested for espresso and filter
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1
THE STORY BEHIND
Lima Coffee was founded in 2016 by Rony Guerrero in Jaen. Rony had previously worked in quality control with one of Peru’s largest exporters, and was very aware of the quality and potential some producers have, but saw those coffees get blended into large commercial lots. With Lima Coffee Rony decided to set up a cooperative with a different structure, he wanted to base the membership on cup quality. He knew of areas and producers in Cajamarca who have great quality and approached them to buy their best prepared coffees, with the aim of selling them as microlots to the US market. In most cases cooperatives are formed by a group of producers with the aim of exporting their coffee and the coffee in their region, but Rony’s model is entirely based on quality and those producers that are more focused on quality. Many of the producers are in the San Ignacio province(which lends its name to this lot) within Cajamarca, and they all have their own small depulper and drying beds or patio. The coffee is processed in the traditional washed style, with a long dry fermentation. This lot is made up of yellow and red caturra and typica from five producers; Luiz Antonio, Jacinto Jora Willaacero, Alexander Flores, Rosendo Cofiria and Gevaro Cruz. Rony stored the coffee in grainpro bags to preserve the quality and doesn’t buy anything with a moisture content over 11%, for risk of fading.
THE FERMENTATION PROCESS
Washed coffees focus solely on the bean. They let you taste you what’s on the inside, not the outside. Washed coffees depend almost 100% on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means the varietal, soil, weather, ripeness, fermentation, washing, and drying are absolutely key.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers are an integral part of crafting the taste of a coffee bean. When looking at washed coffees, it becomes apparent that the country of origin and environmental conditions play a vital role in adding to the flavour.
During wet processing, the pulp (i.e.the exocarp and a part of the mesocarp) is removed mechanically. The remaining mesocarp, called mucilage, sticks to the parchment and is also removed before drying. During this process, the sugars present in the mucilage are removed through natural fermentation or mechanical scrubbing. Mucilage is insoluble in water and clings to parchment too strongly to be removed by simple washing. Mucilage can be removed by fermentation followed by washing or by strong friction in machines called mucilage removers. Fermentation can be done by stacking the coffee outside or placing them under water and allowing nature to take its course. After the sugars are removed, the beans then can be taken through a secondary washing to remove any additional debris, or taken immediately to the patios or beds for drying.