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Eleodoro Becerra
1980Chicha Challenge
US$10.00/lb
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This coffee presents a vibrant, fruit-forward profile with bright notes of goldenberry, passion fruit, grapes, and Chilean plum. A smooth sweetness from panela and hints of caramel round out the cup, while a crisp white wine acidity adds a refreshing touch. The finish lingers with a delicate balance of sweetness and acidity, creating a dynamic and well-structured experience.
| Boxes: | 3 |
|---|---|
| Variety: | Pacamara |
| Weight: | 198 |
| Process: | Anaerobic |
| Region: | Cajmarca |
| Altitude: | 1800 |
| Process Information: | A mixture of two picking rounds, one with 48 hours of fermentation and the other with 24 hours of fermentation, were pulped on the third day. Then, it was transported to Jaén where it underwent 5 days of fermentation in a bag and sack, followed by drying for 10 days, alternating days in direct sunlight, with a maximum temperature of 29 degrees. |
| District: | San José del Alto |
| Province: | Jaen |