Rosarios Altos Washed

A deeply sweet and silky cup with aromas of candied almond, raisin, and vanilla bean. Look for cinnamon, plum, and mild Brazil nut flavors when sipping. A bright cranberry acidity brings balance to this coffee. Black tea and clove give it a subtly spiced finish.

Details

Producer: Community of Rosarios Altos Farm: Smallholders Region: Piura Altitude: 1,800 masl Varietal: Caturra, Bourbon, Typica and Catimor Process: Washed Roast: Light-Medium Notes: Plum, Cinnamon, Cranberry

The Story

Imported by our friends at Red Fox.

In the Piura region of northern Peru, the Carmen de la Frontera district is characterized by widely varied climates and terrain—from high, cold cloud forests in the heights of the Andes to warm rainforests of the high jungle (Selva Alta) near the border of Ecuador. In this tropical zone, and within the Chicuate-Chinguelas conservation area, is the community of Rosarios Altos. Here, coffee and sugar cane production coexists with eco-preservation and the protection of endangered species like the tapir, spectacled bear, and the Andean cock-of-the-rock (Peru’s national bird).

This is a community of smallholder farmers, who process and dry their coffee harvests at their own farms before bringing them down the mountain for export.

Sourced from the Piura region of Peru, the Rosarios Altos Washed lot represents the collective efforts of the community of Rosarios Altos. This coffee is composed entirely of the Caturra varietal, a plant widely recognized for its balanced profile and adaptability. By utilizing a washed processing method, the producers emphasize the inherent clarity and acidity of the bean, which manifests in the roaster’s profile as distinct notes of plum, cinnamon, and cranberry.

Roasted by PT's Coffee Roasting, this selection highlights the specific terroir of the 1800 masl landscape. While individual experiences may vary, those looking to better identify these nuanced characteristics can consult the flavor wheel to refine their sensory analysis. This lot serves as a compelling example of how regional cultivation practices and careful processing work in tandem to produce a clean, vibrant cup that reflects the unique character of the Peruvian highlands.