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La Flor

La Flor

Tasting Notes: Sweet summer berries & cocoa

For June’s guest coffee, we are in Peru with Elver Coronel who owns a small 2 hectare farm in La Flor del Norte village, in the Huabal district of Cajamarca. Whilst Elver produces both washed and natural lots, we have selected a natural. This more traditional processing method is kinder to the environment and brings more sweetness and a distinct flavour profile to the coffee. For this Cattura and Bourbon varietal, we’ve roasted to medium profile, to develop notes of sweet summer berries and cocoa on the finish, Cup score 85.5.

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Elver is from La Flor and has lived there for most of his life, but some years ago decided to move to Pucallpa, a city in the Amazon jungle area of Peru, where he started producing and trading ginger. Upon returning home he wanted to get stuck into coffee, but had very little production from the family farm, so decided to start buying coffee in wet parchment and processing it himself. Since then he has started to buy up relatively large amounts of cherry from neighbours, paying good prices for well selected cherry. He pays the farmers in cash and collects the coffee cherry at their door (This approach is quite attractive to many growers, as they, and their staff are paid immediately), he then takes on the hard work of carefully processing the coffee and preparing it for export.

Planet

Using the natural drying process is something of a necessity for coffee growers all over the world. In areas that lack water or experience low levels of rainfall and humidity, conserving water by drying coffee cherries whole is a logical decision. The cost on the environment is much lower when using the natural coffee process, because there is less reliance on water, energy usage, equipment and machinery as the natural method involves the entire coffee cherry being dried, causing a fermentation process to occur and impart natural sugars and fruit flavours to the bean. Although the method poses its own challenges, the benefit it can bring to the flavour, climate and end result of the coffee is often worth the additional difficulties.

Flavour

In Huabal, Caturra and Bourbon stand out as prominent coffee varieties, contributing to the region's rich and diverse coffee cultivation. Caturra, a natural mutation of Bourbon, is recognized for its compact size and high-quality beans. Bourbon, a classic heirloom varietal, is known for its rich and nuanced taste boasting a full body, vibrant acidity and distinctive sweetness. Elver separates out coffee from La Flor and outside purchases, but the processing and drying methods are the same regardless of the origin of the cherry. In the case of naturals, Elver floats the cherry in tanks immediately after being picked before moving it directly to raised beds. The coffee is then dried on raised beds and tarpaulin lined patios for 25 to 35 days, until the moisture level in the green coffee is optimal for export. The careful sorting and natural processing ensures a uniform and sweet fruity flavour profile.

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