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2019

PERÚ

- LLAVE DE ORO - 1500-1700MSNM


ATUQ More than 60 years ago, high in the mountains of central Peru, Don Nicanor Safra who was in charge of laying the lines of the telegraph, came to a mountain which he fell in love with. It was there were the farm called “Llave de Oro� was born. The new generations, based on responsibility and respect for the environment, intend to merge the ancestral teachings with the new agriculture practices. The key is to take care of all stages.... soil, shade, harvest and process. Each cup contains the essence of our family and people

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Harvest Processing In Llave de Oro each plot maintains their own individuality, which range in size from 5 to 10 acres. During the harvest, 10 to 20 pickers collect the ripe cherry from the coffee trees over a period of several months April to Septembe.

Fe r m e n t a t io n P r o ce ssin g During fermentation, the sticky mucilage attached to the bean is broken down and easily washes off at the end of the fermentation process. After a few hours of drying, the coffee is usually moved from the patio to raised drying beds covered in plastic. In the high and cool elevations of Chanchamayo, coffee can be dried slower which means the coffee is more stable and has a longer shelf-life for roasters.

Q ual ity In 2014, the Llave De Oro Quailty Program was launched. The CQP is a coffee data collection project aimed at helping producers in Chanchamayo understand how their processing decisions impact the quality of their coffee.

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M icr o lo t : R e d Caturra “Lovely balance; complete. Caramelly chocolate, grapefruity citrus, delicate, meadowy flowers in aroma and cup. Gently bright acidity; plush mouthfeel. Caramel and grapefruit in particular carry into a sweet-toned finish.”

TECHNICAL SHEET COUNTRY

PERU GEOGRAPHY CHANCHAMAYO PROCESSING FULLY WASHED ALTITUDE 1,500 - 1,700 MSNM TIPO ARABICA CATURRA, CATIMOR VARIEDADES HARVEST JULIO/SETIEMBRE- 2018 SCA SCORE 84 ptos.

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[19:53, 8/4/2019] Cesar Marin Arce: Usu-

ario: andres.bazo.gs@gmail.com

Clave: andres.bazo.gs24

C O N T A C T Name : Andrés Bazo Mail: andrés.bazo.gs@gmail.com Phone: 51 1 994 158 714

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