Peru Finca El Higueron Microlot – Roasted Coffee

Taste & Crema

The Peru Finca El Higueron SHB EP, can be described as sweet and creamy. It has distinct notes of caramel, milk chocolate, and berries. Because it is 100% arabica, you can expect a smooth, lower crema.

Origins

Under the abbreviation of SHG hides the label Strictly High Grown – in other words, coffee from high altitudes. This is almost always a guarantee of high quality. In the case of Peru Finca El Higueron SHB EP, this isn't the only high quality guarantee – it is a microlot, i.e., a coffee with an origin. There are not many harvests with easily traceable origins, which is why microlots are one of the most sought-after coffees and only available in limited quantities. They're grown by small farmers and often supplied directly to their customers. The beans are always "packed" with information about the location and conditions of the plantation, the harvesting method, the variety, etc. It gives every coffee drinker a perfect idea of the specific coffee region and allows them to enjoy the differences in their cup.

This particular coffee was brought from the Cajamarca region of Peru, one of the traditional growing zones. It's located in the northern part of the Andes and is characterized by very fertile soil, a semi-arid, semi-cool climate with spring and summer rainfall, and pleasant temperatures of around 21°C in the coldest months –June and July. The province of San Ignacio is entirely dedicated to coffee growing. The vast majority of farmers use the principles of organic farming, working with the principles of sustainability and Fair Trade. It is no different for Fernando Cordova's farm.

His plantation focuses on growing Bourbon coffee plants. It is known for its high yields and sweet, layered flavor with sparkling acidity. It is true that, despite its excellent flavor, it has fallen a little behind the times worldwide. It is being squeezed out by mutations such as Caturra, Pacas, and Tekisic. The bushes on Fernando's farm are manually harvested by workers between August and November. They go out among the coffee trees daily to pick only the ripe beans. The harvest is then processed by a process known as washing. The red cherries are fed into a peeling machine, which strips them of their tough top skin. They then go into barrels of water. They ferment there for several days. The sweet pulp enveloping the coffee beans almost completely dissolves during this natural process. They are then cleaned by washing. The green coffee is then dried in the sun or a drying oven. The washed method of harvest processing produces light, fruity, and only slightly acidic coffee.

Fernando Cordova  is associated with other owners of smaller plantations in the Cooperativa Agraria Cafetalera. The organization, founded in 1966, has become the most important cooperative in the region. It aims to help farmers develop their livelihoods in a harmonious, fair, environmentally friendly, and last but not least, profitable way. It thus contributes to improving the socio-economic situation of the families of its more than 200 members.

Coffee packaging preview

Our quality aluminum packaging lacks any bold graphics, as we’d rather focus on the taste of our coffee. It always comes fresh thanks to degassing valve, which releases the gases that occur after roasting. Thanks to the hermetic seal, this container helps the contents further keep their freshness and protect them against humidity, light or foreign odors.