Peru
Rosa Mego Huaman Extended Ferment
Peach, Ginger Snap, Nougat
Peru
Rosa Mego Huaman Extended Ferment
Peach, Ginger Snap, Nougat
A silky and delicious cup with aromas of honey, peach, and cola. When sipped, look for notes of caramel, ginger snap, and pear. We noted a subtle peach acidity and deep, nougat-like sweetness, with mandarin and cashew lingering in the finish.
Producer: Rosa Mego Huaman
Farm: Finca El Eucalipto
Region: San Ignacio, Cajamarca
Altitude: 1,750 masl | 5,741 feet
Varietal: Catimor, Caturra
Process: Extended Fermentation, Washed
Roast: Light-Medium
Notes: Peach, Ginger Snap, Nougat
Imported by our friends at Caravela.
Rosa Mego is a second-generation coffee farmer who owns a farm in northern Peru with her husband, Segundo Olivera. They named it El Eucalipto in honor of a 2016 project in the area where they planted eucalyptus trees on their land.
In 2018, Rosa teamed up with Caravela and joined the Grower Education Program. The resulting harvests have been higher quality, garnering higher prices. Her hard work has resulted in her and Segundo being able to construct a home and provide an education for their four children.
Looking ahead, Rosa plans to incorporate more organization and efficient practices for the operation of El Eucalipto. She plans to purchase a new depulper and to expand capacity at the farm's drying facility.
The coffee cherries at El Eucalipto are carefully picked at their peak ripeness and taken to the depulper. The depulped cherries are sealed in plastic bags to undergo an extended 32-hour fermentation before being washed. The coffee dries for 40 to 60 days, depending on weather conditions, on solar drying beds.