Offerings

RF3559

Primitiva Apaza Quea

Peru
Price Per BagUnavailable
Price Per LBUnavailable
Bags Available0
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Specifications
Origin
Region
Puno
Altitude
1800 MASL
Variety
Bourbon, Caturra
Preparation
Process
Washed
Drying
10-12 days on raised beds under parabolic cover
Logistics
Status
Spot
Warehouse
Continental NJ
Bag Weight
69 kgs
Results
Flavor Notes
dark cherry, apricot, floral
Target Score
87/88
About Primitiva Apaza Quea

Primitiva Apaza Quea has been cultivating coffee on finca “Paltaypampa”, quechua word that means “Mountain where the avocados grows” for over a decade. In Alto Inambari, the harvest period is between August and September. Bourbon and Caturra trees are grown on two hectares of land and planted 1 x 1.5 meters apart. The average age of trees is seven years. Ripe cherry is picked, then immediately fermented for 16-20 hours in water. Wastewater is treated in sedimentation wells. Washed parchment coffee is then set to dry for 10-12 days days under a parabolic dryer on raised beds before sent to the dry mill. Dryness is determined by color where blue-green is ideal or by way of other sensory evaluations such as the tooth test.

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