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PERU AMAZONAS TORIBIO - GREEN COFFEE

PERU AMAZONAS TORIBIO - GREEN COFFEE back
PERU AMAZONAS TORIBIO - GREEN COFFEE
Product Code: CTERPE04VT

Availability: In stock

PERU AMAZONAS TORIBIO - GREEN COFFEE

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CA$21.27

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CA$21.27
Description

Additional Information

Certification(s)
Humaniterra Foundation, UTZ Certified
Country
Peru
Collection
Discovery
Category
Single Origin
Description

Our Peru Amazonas Toribio coffee is grown in the Amazonas region of northern Peru. Cultivated 1600 meters above sea level where 30% to 80% of the lands are sloped, the plantation benefits from humid and tropical climates reaching temperatures of 25 °C.

Lots of winter rain from March to April help soften the blow of the harsh, dry summers and in turn, favors the blossoming and maturing of the coffee cherries.

Growers adopt appropriate practices such as using machetes to weed out bushes to conserve the grounds, as well as using organic fertilizers to improve the earth’s natural properties. 

A Full City roast reveals this coffee's perfect balance and subtle notes of pear and papaya.

Altitude
1600 m
Species
Arabica
Cultivar
Catimor, Typica & Caturra
Processing
Washed with Fermentation: Once harvested, the coffee cherries go straight to the mill to be sorted and processed through a series of steps. First, they’re submerged in water allowing the unripe cherries to float to the top and be removed. All ripe cherries move on to the depulping stage, removing their skin and the pulpy layer beneath it. Then, to soften and remove the remaining sticky mucilage, the resulting beans are placed in fermentation tanks and soaked for periods of 24-36 hours. The final steps consist of drying the beans, either mechanically or by sun drying. Once done, they are sorted, graded and bagged.
Screen Size
16
Price
CA$21.27
Certification(s) Humaniterra Foundation, UTZ Certified
Country Peru
Collection Discovery
Category Single Origin
Description

Our Peru Amazonas Toribio coffee is grown in the Amazonas region of northern Peru. Cultivated 1600 meters above sea level where 30% to 80% of the lands are sloped, the plantation benefits from humid and tropical climates reaching temperatures of 25 °C.

Lots of winter rain from March to April help soften the blow of the harsh, dry summers and in turn, favors the blossoming and maturing of the coffee cherries.

Growers adopt appropriate practices such as using machetes to weed out bushes to conserve the grounds, as well as using organic fertilizers to improve the earth’s natural properties. 

A Full City roast reveals this coffee's perfect balance and subtle notes of pear and papaya.

Altitude 1600 m
Species Arabica
Cultivar Catimor, Typica & Caturra
Processing Washed with Fermentation: Once harvested, the coffee cherries go straight to the mill to be sorted and processed through a series of steps. First, they’re submerged in water allowing the unripe cherries to float to the top and be removed. All ripe cherries move on to the depulping stage, removing their skin and the pulpy layer beneath it. Then, to soften and remove the remaining sticky mucilage, the resulting beans are placed in fermentation tanks and soaked for periods of 24-36 hours. The final steps consist of drying the beans, either mechanically or by sun drying. Once done, they are sorted, graded and bagged.
Screen Size 16
Price CA$21.27
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