Cafe Crema - Special -

The processing
The coffee is picked by hand. Since the coffee bushes bloom and ripen at different times, the trees are harvested three times during the harvest period, depending on their level of maturity. The coffee is then washed, fermented for 18 hours and finally dried on terraces in the sun.
The coffee cherries are carefully harvested, processed, fermented and dried to continuously preserve the quality of a washed coffee with the characteristic properties of the green, fresh-looking bean.
The cooperative is strongly committed to preserving the environment and therefore uses coffee pulp - the dried pulp of the coffee cherry - as fertilizer. Particular attention is paid to the careful treatment and treatment of dirty water in order to preserve soil and water quality.

The region
Peruvian coffee bushes are grown relatively high in the Andes. This exceptional height generates a special flavor because the beans ripen more slowly. Peru is an excellent origin for organic coffee. The northern regions produce about 60% of the country's production. The coffee plantations are less than 35 years old and are therefore still relatively young. The area is free of leaf rust, one of the most feared fungal diseases in coffee-growing regions.

Cup profile
This coffee is traditionally very creamy and with a mild acidic note. In the cup you will find notes of chocolate and almond.