Peru Puente Solaya - Filter

About This Coffee

This lot was created by 17 different producers/producing families surrounding the Solaya hill, in the Cajamarca region. Comprised entirely of Caturra and Bourbon varietals, the coffees were fermented for a period of 48 hours before being thoroughly washed, dried and milled for export: The result is a clean, bright and sweet coffee, with soft citrus notes such as clementine, cherry flavours and sweetness, and a lingering finish of milk chocolate. When savoring this Peruvian, anticipate the delightful combination of deep bakers chocolate flavors paired with vibrant hints of cherry and plum