A complex coffee with great body, jammy acidity, base notes of chocolate and high notes of cranberry and tangerine.
Origin:Nambale, San Igncio, Cajamarca, Peru
SCA Cupping Score: 85
Tasting Notes: Chocolate, Cranberry, Tangerine
About This Coffee
The San Ignacio Province sits at the top of the Cajamarca region in Northern Perú where the Rio Canchis splits the country from Ecuador. The farms are located in the buffer zones of a protected natural area which means the coffee is products with the best environmental methods to protect the the local wildlife.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees. This is because when coffee ferments it generates heat, and the wood is better at dispersing the heat and therefore ensuring an even temperature throughout the fermentation tank and consistency of taste in the final cup.
Red cherries are picked and floated to remove any defects, twigs, and stray leaves. Once cleaned, it will be fermented for 18 to 36 hours and washed again, before being spread to dry for between 10 to 21 days.
Built into Mozzo’s business model is a fixed social dividend invested directly into our Community2Community Fund™ with all coffee sold. Contributing across the entire Mozzo Coffee range, we solidify our commitment by investing 1p per capsule, 1p per coffee bag and 10p in every kg of roast and ground coffee sold into theFund.