2023 Peru • Washed
Evert Wilson CcorimanyaField Blend
berry jam • pecan • cacao
Pastry-like with pink berry jammy sweetness and a lingering cacao finish, this blend of Typica, Bourbon, & Caturra was grown by Evert Wilson Ccorimanya in the Chaupichullo community of Cusco in Peru. The coffee is washed processed, which consists of 36-46 hours of submerged fermentation, followed by 15-20 days drying on raised beds.
- Variety:
- Typica, Bourbon, & Caturra
- Location:
- Chaupichullo community in Cusco, Peru
- Processing:
- Washed
- Cup Profile:
- Pastry-like with pink berry jammy sweetness and a lingering cacao finish
Evert Wilson Ccorimanya
Evert is part of the Valle Inca producer group. His farm, Nogalniyoc, is located in the Chaupichullo community in Calca, where he is producing a stellar mix of Caturra, Typica, and Bourbon. We’re hoping we have the opportunity to work with his coffee in future years. This is his first harvest with the group!
Field Blend
Evert grows a mix of Typica, Bourbon, & Caturra
Processing
Once the ripe cherries are pick, Evert depulps the fruit from the seed and proceeds to ferment the sticky mucilage layer off the seed using a 36-46 hours under water fermentation, followed by 15-20 days drying on raised beds.