Tabaconas

This community coffee was produced by various smallholder farmers across the Tabaconas region. The average farm size amongst these producers is 1.5 hectares. Most of these producers dry their coffee on plastic mats on the ground, much like patio drying.

Coffees were purposefully selected and blended together based on tasting notes typical of the region. All component lots come from high-altitude areas and early harvests, processed and dried by the producers on their farms. Most smallholder farmers in northern Peru have their own hand pulpers and fermentation tanks to process coffee before drying. Once processed, the parchment coffee is delivered to the Jaen warehouse, where it is graded, moisture tested, roasted, and cupped.

Tasting Notes: Green Apple | Red Grape | Treacle
Processing Method: Washed
Varietal: Catuai and Bourbon
Importer: Falcon Coffees