Rosa Mego Huaman Extended Ferment

A silky and delicious cup with aromas of honey, peach, and cola. When sipped, look for notes of caramel, ginger snap, and pear. We noted a subtle peach acidity and deep, nougat-like sweetness, with mandarin and cashew lingering in the finish.

Details

Producer: Rosa Mego Huaman Farm: Finca El Eucalipto Region: San Ignacio, Cajamarca Altitude: 1,750 masl | 5,741 feet Varietal: Catimor, Caturra Process: Extended Fermentation, Washed Roast: Light-Medium Notes: Peach, Ginger Snap, Nougat

The Story 

Imported by our friends at Caravela.

Rosa Mego is a second-generation coffee farmer who owns a farm in northern Peru with her husband, Segundo Olivera. They named it El Eucalipto in honor of a 2016 project in the area where they planted eucalyptus trees on their land.

In 2018, Rosa teamed up with Caravela and joined the Grower Education Program. The resulting harvests have been higher quality, garnering higher prices. Her hard work has resulted in her and Segundo being able to construct a home and provide an education for their four children.

Looking ahead, Rosa plans to incorporate more organization and efficient practices for the operation of El Eucalipto. She plans to purchase a new depulper and to expand capacity at the farm's drying facility.

Processing Notes

The coffee cherries at El Eucalipto are carefully picked at their peak ripeness and taken to the depulper. The depulped cherries are sealed in plastic bags to undergo an extended 32-hour fermentation before being washed. The coffee dries for 40 to 60 days, depending on weather conditions, on solar drying beds.

Produced by Rosa Mego Huaman in the San Ignacio province of Cajamarca, this Peruvian offering showcases the potential of the Catimor varietal when paired with meticulous post-harvest techniques. While this specific lot undergoes an extended fermentation process, it remains a washed coffee, a method often utilized to highlight the inherent clarity and acidity of the bean. You can learn more about how these processing methods influence the final cup profile in our technical guide.

Roasted by PT's Coffee Roasting, the coffee presents a distinct sensory profile featuring notes of peach, ginger snap, and nougat. These descriptors can be mapped against the broader flavor wheel to better understand how specific processing choices translate into the nuanced aromatics found in the cup. By focusing on controlled fermentation, producers like Huaman are able to elevate the traditional characteristics of their harvest, offering a refined experience that balances sweetness with subtle spice.