La Palta Y El Aliso are two farms managed by two sisters-in-law, Emelina and Dina. Emelina lives in a village called Agua Colorada and she is the owner of the El Aliso, a three-hectare Bourbon farm. Dina is the owner of the 2-hectares farm “La Palta” Here she grows Typica and Caturra varieties. As distinctive factor, the two owners use a unique fertilizer called “Guano de las Islas”. This is an organic compound, highly rich in nutrients, made of birds’ manure, living in an archipelago not far from the coast of Peru. Each botanical variety is also collected separately and mixed with the others only after a second selection made in the farm. During the fermentation process, the cherries are firstly soaked in maceration tanks where only the part that goes to the bottom is used; then, they are placed in a fermentation cylinder for 72 hours. Once the cherry has been completely peeled off, the coffee is washed, fermented for another seventy-two hours, rinsed and dried for twenty-five or thirty days, according to rainfall levels. Distinctive notes of red apple, orange and prune make the most of this superb cup.
La Palta Y Aliso / PERU / Washed
ORIGIN: PERÙ—FLOR DEL NORTE
OWNER: EMELINA CORONEL CERVERA & DINA DAVILA DIAZ
VARIETY: TYPICA ⁄ CATURRA ⁄ BOURBON
ALTITUDE: 1900 MASL
S • SWEETNESS: 8 ⁄ 10
A • ACIDITY: 7 ⁄ 10
B • BODY: 8 ⁄ 10
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Whole Beans, Ground for Moka, Ground for Filter (Drip)