Kickback - Peru

Origin

Roberto Boado’s La Perla farm in the Chanchamayo Province region of Peru

Variety

Caturra, Catimor & Red Catuai

Processing

Washed

Altitude

1210 - 1400 masl

Roast Profile

Omni

Tasting Notes

Notes of Blueberry, Honey and Tea

Coffee Facts

SCA Score - 83.5

La Perla is owned by Roberto Boado and his family. He is the second generation to own this farm after his father was given the land by the Peruvian government in 1973 to grow coffee. Over the years Roberto has made changes to the process in which he cultivates his coffee, and most recently has begun to dry his cherries on his own land instead of own in the valley.

After the cherries have been dried on his farm, they are then rinsed in clean water and de-pulped. The cherries are then left to ferment for 30 hours and left to dry on raised beds.