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Organic Peru San Fernando


Balanced & Confectionary

Notes of Fudge, Citrus & Nougat

Fudge like sweetness with a balanced acidity, notes of roasted almond and a soft citrus finish.




2100-2400 Meters
Bourbon, Typica
24 hour dry fermentation, washed, raised bed and patio drying
July 2020- September 2020
Inkawasi, La Convencion

About San Fernando Cooperative

The San Fernando Cooperative is tucked away in one of the most remote and beautiful areas we have ever visited. After several flights to Lima, another flight to Ayacucho and a bouncy sixteen-hour car ride through the heart of the Andes, we were greeted by some of the kindest folks we've ever met on a sourcing trip.

This is our second year buying from San Fernando. With just over four hundred members, the group is collecting coffee in many distinct areas throughout the Incahuasi district of Peru. They have an outstanding quality control program and keep unique lots separated to offer profiles that represent the diverse terroir of the area.

We've been tasting through all of these gems and are very excited for this special release. It's a blend of two small, fifteen bag lots. The first is from producer Julio Arotaypeand is grown between 2300-2400 meters-- some of the highest growing elevations we've ever seen. The second lot comes from two producers in the region of Aconcharcas: Ermitanio Gamarra Minaya and Ricardo Chavez Candia. This area was made famous in 2019, when a neighboring farm won second place in the Peru Cup of Excellence competition.

The flavor profiles of coffees from San Fernando are very distinct and contrast the more heavily-fruited lots we see from Northern Peru. They are ever so sweet and remind us of candy bars with their roasted nut, nougat, fudge and sweet chocolate personalities, balanced by pleasant acidity and light citrus notes.

The unique taste of these coffees is the result of incredible microclimates and the high quality, traditional coffee varieties of bourbon and typica. New, lower-quality varieties have made their way throughout much of Peru, but the extreme isolation of this region has helped maintain traditional varietals and practices. For a cup this good, we'd make that long and bumpy journey a hundred times.

San Fernando Cooperative

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