Peru - Edy Robles Sosa [25/26]

This coffee is a single origin from Peru, specifically from the San Antonio region in Yanatile, Calca, Cusco at 1800 meters altitude. Produced by Edy Robles Sosa and his wife Yolanda Cabrera Alvarez on their farm Yanamonte, this is a Bourbon variety processed using an innovative Double Ferment Anoxic Honey method. The cherries undergo a 36-hour anoxic fermentation followed by a second 40-hour ferment, then dried as a honey on raised beds for 22 days. The cup profile features bright aromatics of lemon verbena tea, pain au raisin and soft florals, with notes of gooseberry, persimmon, yellow plum, honeycomb and redcurrant, finishing with softly tropical pandan cake sweetness. Elegant and silky body.