Peru Rosa Mego Espresso - Single Origin.

Peruvian coffee is not typically granted recognition in the industry, and as such is a true hidden Gem. We find ourselves drawn to the Cajamarca region of Peru every year, and it really demonstrates it’s potential as a coffee producing province.

In the Northern region of Perú, bordering Ecuador, lies the municipality of San Ignacio; it is here, where Rosa Mego lives and produces coffee. She grew up in the countryside where she learned about coffee from her parents. When she married Segundo, they bought their own farm to start their family business with their four children. On the farm Rosa has planted several eucalyptus trees, hence the name ‘Finca El Eucalipto’. She has been involved with coffee for over 30 years now and made the switch to specialty in 2018. This change has brought a better income for her and her family, as well as improved coffee quality. What Rosa values is her family’s involvement in the business; in their contribution to the quality and consistency of the product - it is a family affair. With the help of PECA, she has been able to improve the management of the farm, and the overall quality of her harvest.

Rosa plants her coffee in shade amongst native Guabas, Cedro, Romerillo and Eucalyptus trees. The cherries are fully washed, and undergoes a dry fermentation in a closed bag for 32 hours. It is subsequently dried on parabolic covered patios between 40 to 60 days.

PROCESS: WASHED

REGION: FINCA EL EUCALIPTO, CAJAMARCA, SAN IGNACIO 

ELEVATION: 1657M

VARIETAL: CATURRA, CATIMOR

CUP: APPLE, COOKED CITRUS, FIGS & ALMOND

ROAST: ESPRESSO