ACR PERU INAMBARI
Red apple, walnut, honey.
Our Inambari lot comes from the Puno region in Southern Peru. Specifically from the Sandia Valley within this region, and even more specifically, the Inambari Valley within Sandia. The beans are sourced from farmers belonging to the two cooperatives located in this valley, Tupac Amaru and Inambari co-ops. The elevation for these lofty Andean farms ranges from 4600-5900 feet (1400-1800 masl) and the farmers tend to grow a mix of Caturra, Typica, Catimor, and Bourbon. The average size farm in the valley is 2.5 hectares. Coffee cherries are usually harvested by the farm owners and their families themselves. Typically each farmer also does their own wet processing with a hand crank depulping machine and then fermentation in concrete tanks. After dry fermenting for 16-20 hours the beans in parchment are washed in the same tanks before being dried on parabolic raised beds. It takes on average anywhere from 6-14 days to dry the parchment beans before they are taken to the dry mill in Juliaca up at 12,500 feet.
THIS SMALL-BATCH COFFEE MAY REQUIRE LONGER DELIVERY TIME WHEN ORDERED ONLINE.