Peru Comite La Palma

Like the other three Peru's we've sold this year, this is another from within the San Ignacio District, Cajamarca, a region known for producing specialty grade coffee. Specifically, the coffee is from farms in the town of La Palma ("comite" is basically a village, or town). Most of the farms are between 1700 and 1950 meters above sea level, planted in Caturra and Catuaí varieties. Farmers process their own coffee, as opposed to delivering to a central mill and processed together, which presents unique control of the quality, and an opportunity to taste the coffee from each farm separately. From one farm to the next, the wet process method is more or less standardized. Farmers typically let the cherries rest overnight before removing the fruit using small pulper machinery. They then ferment the mucilage-covered seeds for 24-36 hours in order to break down the fruit, making it easy to then wash away. Coffee dries in about two weeks and is usually managed on covered patios that protect the drying coffee from rain.