Finca Los Santos Peru

Blackcurrant, Tangerine, Wild Honey

Origin: Ayuyus Mountains, Amazonas
Variety: Gesha
Process: Black Honey
Producer: Jose Santos Requejo, Finca los Santos
Altitude: 1600 - 1900 masl

200g

About the producer

The soils are rich with organic matter thanks to the constant weeding and pruning that occurs within the farm. Banana, yuca, and corn also grow on Finca Los Santos to feed the family and the workers. No pesticides or herbicides are applied on the farm, utilizing more organic methods to combat against pests and diseases. Currently, Finca Los Santos grows Catimor, Caturra and Bourbon, with new lots of Pacamara, Gesha, and Bourbon.

This specific lot comes from the high altitudes of the Amazonas region in Peru, in the Ayuyus Mountains from Finca Los Santos. This farm has been growing coffee since 1941, and the Santos family has always been dedicated to growing exceptional coffee for generations. Currently, the farm is run by Jose Santos Requejo, the third generation of the family.

About the processing

Black honey processed coffee is a unique coffee processing method that originated in Costa Rica.

Unlike other methods, such as washed or natural processing, black honey processing involves partially fermenting coffee beans (at the farm level) in their pulp, rather than washing it off (washed process). This pulp or mucilage of the cherry contains the sweet-tasting flavours, over time soaking into the bean - creating the rich sweetness and complexity that sets it apart from other coffees.

During the black honey processing, coffee cherries are first carefully harvested, the beans are then spread out on patios or raised beds to dry, allowing the remaining pulp to ferment and infuse the beans with unique flavours.

The fermentation process can take several weeks, depending on factors such as temperature, humidity, and desired flavor profile.