David Guevara Armijos is a second-generation coffee farmer with a 3-hectare plantation dedicated to coffee production, where he cultivates three coffee varieties: Caturra, Castillo, and Catuai, in La Libertad.
La Libertad is a village located in the La Coipa district, which is part of the San Ignacio province in the Cajamarca region of northern Peru. This area is known for its ideal conditions for coffee cultivation, thanks to its altitude, high humidity, and fertile soils. The Cajamarca region, in general, is recognized for producing high-quality coffee, making it one of the main coffee regions in Peru.
The coffee production process on David's farm is a family activity. After harvesting, they carefully wash the coffee cherries in fresh water before depulping and fermenting them overnight. The fermentation period, which lasts between 12 and 18 hours, depending on the weather, is essential for developing the coffee's flavor. After fermentation, the coffee is rinsed and placed on drying beds. Subsequently, the coffee is moved to a covered patio, where it dries for approximately one week to 10 days.
The coffee is processed using the washed method and features delightful notes of plum, apricot, and vanilla, with a deep and intense flavor.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.
PERU GUEVARA DAVID
Country: Peru
Farm: Guevara David
Process: washed
Notes: plums, apricots, vanilla
Weight
Roasting profile
55.00 lei
Tax included
Quantity:
-
Security policy:
Pay securely through Euplatesc.ro
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Delivery policy:
We roast on Tuesdays and Thursdays.
Orders placed by 9am on these days are picked up in 48h.
David Guevara Armijos is a second-generation coffee farmer with a 3-hectare plantation dedicated to coffee production, where he cultivates three coffee varieties: Caturra, Castillo, and Catuai, in La Libertad.
La Libertad is a village located in the La Coipa district, which is part of the San Ignacio province in the Cajamarca region of northern Peru. This area is known for its ideal conditions for coffee cultivation, thanks to its altitude, high humidity, and fertile soils. The Cajamarca region, in general, is recognized for producing high-quality coffee, making it one of the main coffee regions in Peru.
The coffee production process on David's farm is a family activity. After harvesting, they carefully wash the coffee cherries in fresh water before depulping and fermenting them overnight. The fermentation period, which lasts between 12 and 18 hours, depending on the weather, is essential for developing the coffee's flavor. After fermentation, the coffee is rinsed and placed on drying beds. Subsequently, the coffee is moved to a covered patio, where it dries for approximately one week to 10 days.
The coffee is processed using the washed method and features delightful notes of plum, apricot, and vanilla, with a deep and intense flavor.
Product images are shown for presentation purposes. We do our best to ensure that the information we give you is correct and complete, but please always consult the product packaging. The manufacturer may change the packaging without prior notice, so we cannot be held responsible for any differences (in terms of color, shape, appearance) between the image shown and that of the delivered product.