Coffee Description
Harvest begins with the careful selection of fully ripe cherries, which are floated to remove low-density fruit. The cherries are then dry-pulped and fermented in open-air tanks for 30–50 hours. After fermentation, the coffee is washed two to three times and dried in solar dryers for 15–20 days until it reaches 11% moisture content.
The result is a sweet, balanced cup with notes of mandarin, Biscoff, and panela.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Variety
Typica
Process
Washed
Elevation
1750 masl
Region
Cajamarca
About El Guayacán of Peru
El Guayacán is grown in San Ignacio, near the Ecuadorian border in the Andes of northern Peru. The coffee gets its name from the striking yellow guayacán trees that dot the Cajamarca landscape, providing vital shade and protection for the coffee plants below. The smallholder producers of El Guayacán are committed to continuous quality improvement and to better working conditions.
Cajamarca, Peru
PERC
In 2010, Philip Brown started Panther's Eye Roasting Co with the mission to share good times and awesome coffee. With a roaster, a bicycle, and loud tunes, Philip began building a brand one bag at a time. Soon he realized two things: the name needed to be shorter and he needed to partner with some awesome folks to help grow the company. PERC Coffee grew through community, authenticity, hard work, and the curiosity to blaze new trails.
