Finca Voller Peru - Black Honey

What you will expect from the cup...

Apple, Citrus Fruit, 70% Dark Chocolate

Some Information...

Producer : Gregorio Espinoza 

Farm: Finca Voller

Altitude: 1750

Process: Black Honey (Anaerobic, Double & Extended Fermentation)

Varietal: Red Catuai

About the process...

Selective harvesting is carried out with the aim of having the cherries at a 23° Brix level for consitency. They then ferment the cherries in sealed GrainPro bags for a 36 hour anaerobic fermentation.

After that they pulp the beans with the aim to leave as much mucilage as possible for the Black Honey process, followed by another 36 hours in an open air tank. The coffee is then dried in solar dryers with layered drying beds for 9 days and then rested for 30 days in a cold cellar.

About the farm...

The coffee farm is located in San Antonio de Chinizo, within the Pozuzo district, Oxapampa province, Pasco region. The farm spans 10 hectares, where coffee is grown alongside other crops like avocados, cacao, corn, and bananas. 

Across 7 hectares is mainly where most of the coffee grows and this includes a number of varietals, mainly Red Catuai, Geisha, Pacamara, Obata, Maragogipe, Typica and Caturra.