This coffee comes from Delicia Rojas' Finca El Choche, an 8-hectare farm located within the Alto Mayo protected forest in northern Peru. The coffee grows at 1750 meters altitude in Amazonas, Peru, where temperate days and crisp, cold nights create ideal conditions for coffee production. The varieties Typica and Caturra are washed processed, with fermentation lasting 35-40 hours followed by drying on raised beds for 12-14 days. The cup profile is sweet and creamy with notes of Anjou Pear, Maraschino Cherry, and Dulce de Leche.
Amaya Coffee is a roastery based in Houston, Texas, that is dedicated to the craft of small-batch roasting. They focus on sourcing high-quality, seasonal coffees and roasting them with care to bring out their optimal flavors.
