Tasting notes:
Cherry, blackberry, floral, lemongrass, and apple
 
Grower:
Edith Meza Sagarvinaga & Ivan Meza Sagarvinaga, Finca Tasta
 
Process:
Minimal Intervention Natural
Dried in the fruit on raised platforms
 
Region:
Challhuamayo community, Laylla district, Satipo province, Junín region, Peru
Caturra, Catuaí
 
Elevation:
1450 – 1600 masl
 
As of recently, there have been a lot of experimental style processed coffees that have hit the menu. Lychee, hops, watermelon – oh my! New and exciting, it can be hard to come off such a high.  
We’ve so graciously decided to help you come down from your high (that we caused, oops) by releasing this natural coffee from our friends, Edith and Ivan. Although this coffee is one of the original methods of processing coffee, the flavor challenges the notion that traditional can’t be exciting.  
Decadent and complex, the bulk of this coffee’s profile is akin to a plum and wild blueberry shortcake or maybe even a red velvet cake with blackberries. It’s fudgy while also maintaining a sharp arc of flavor with accents of raspberry, dried cherry and sweet strawberry, blueberry – the list goes on.  
It reminds us of the coffees in the early 2000’s: the natural Ethiopian coffees with bombastic blueberry that were essentially a gateway drug for many people to hop on the third wave bandwagon. This lot will emulate that feeling of excitement with its strong fruit flavors and clarity. It is full of blueberries and sweetness but not rambunctious in any way.