San Juan de Pueblo Libre, Junín, Peru
This particular lot from Pangoa cooperative in Satipo province is grown by 3 producers who are committed to incredible picking and processing. Walter Rodriguez Huamani, Amancio Ñahui Vargas & Nilo Medina Simon are growing Bourbon and Typica and doing a damn good job. They’ve got some beautiful growing conditions too- 1800 and upwards of 2000 meters elevation and a solid 36 hours of fermentation (wet or dry depending on who’s doing the fermenting and their preferences) and up to two weeks on raised beds. They are set up for success. A dead ringer for praline with orange zest, it’s a sweet and a clear example of why we should be excited about this region. Harvested in September 2020.