Peru Espiritu Wari
Tasting Notes: Toffee, Melon & Blackberry Jam
Elevation: 1300 to 1700 masl
The coffees of the Espíritu Wari lot flower and blossom across the high farmland of Cusco during what are the winter months in North America, October to January, bearing fruit that matures and is harvested from July to October.
Made of up Typica, Caturra, and Bourbon varieties, they are fully washed and traditionally fermented for 16-20 hours on individual farms where they are then dried on covered patios or raised beds. After being delivered to Quillabamba, the coffees are graded and shipped to Lima where they are stored in parchment and milled when shipped for export.