This coffee represents smallholder producers from the San Ignacio district in Cajamarca, Peru, specifically from the Chirinos, San José de Lourdes, and Tabaconas coffee growing areas. Located in the Northern Highlands, farmers cultivate Bourbon, Typica, and Catimor varieties at altitudes of 1700-1900 meters above sea level. The coffee is washed processed, with hand-picked ripe fruit that is pulped, dry fermented for 24-36 hours, thoroughly washed, and slowly dried on raised beds. Flavor notes include apricot jam, macaroon, and chocolate mousse, with additional mentions of stone fruit, coconut, and chocolate.
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.
