Peru Amazonas Whole Bean

Description

A honey process lot from farms above Rodriguez de Mendoza in the Amazonas region, picked at 1,750 metres. The skin is removed and the seed is dried with most of the mucilage still attached, turned by hand on raised beds for around fourteen days. It is slower and riskier than a washed lot, and it is why this bag costs a little more than the Cajamarca.

The cup sits between the two processes: apricot and orange blossom on top, a syrupy sweetness through the middle, and a clean finish rather than the boozy one a full natural gives. We roast it light and hold it back a fortnight, because honey lots taste tight for the first ten days and then open up.

Brewing notes: 15 g to 250 ml at 92 degrees suits it better than a hotter pour, which pushes the sweetness towards stewed fruit. In an immersion brewer, four minutes and a coarse grind. It is worth tasting the cup as it cools, since the orange note arrives late.

Whole bean, resealable bag with a one-way valve.