Breakfast from afar
This is a coffee for those looking for new flavors and for those who eat the same toast for breakfast every day.
Andres Burga owns three hectares of land in the Calabozo region of San Jose de Lourdes. On his farm he grows caturra and catuai – they are harvested separately! Here we have the caturra – after picking, Andres ferments the cherries for – 24-36 hours (let me explain: the cherries on the day of picking “rest” in a large tub filled with water – this is called the “fermentation stage” here). The fruit then goes through a depulper and is spread out on raised beds, where it dries until it reaches a moisture content of 11-12%.
Peru is still on my list of places to discover – not least because of its supposedly good cuisine. It’s fun to try new flavors, but at the end of the day, few meals will wow you as much as simple pancakes – alternating with jam and nutella. That’s exactly what this coffee is! Sweet and versatile.
