Peru

Specs
Region: AMAZONAS
Place: BEIRUT
Variety: TYICA CATURRA CATIMOR
Method: WASHED
Country of Origin: PERU
Notes: CREAMED HONEY, CARAMEL AND DATES. REMINDS US OF NUTELLA SPREAD ON GINGER BREAD COOKIES
Altitude: 1800-2000 MASL
Coffee Producer: COMMUNITY, VARIOUS SMALL HOLDERS
Amount: 300g

About the Beirut region:

The area of Beirut has a very special climate, with crisp cold nights and temperate days that are ideal for coffee production, as well as an abundance of old Typica, Caturra, and Catimor varities-working with the microclimate to produce a beautiful cup. The harvest season begins in July and ends in October. The soil is replenished with Bokashi style fertilizer and prepared with food waste, coffee pulp, sugarcane stalks, microorganisms from fertile soils, and guano from the islands. After depulping, cherry is transferred into wooden basins to ferment on the same day. Once fermentation is completed, parchment is washed with clean water, then placed onto raised beds under a roofed structure with transparent sheeting.