ELZER GARCÍA TICLAHUANCA – CATURRA, WASHED – PERU

Description

SCENERY LONDON, ENGLAND ELZER GARCÍA TICLAHUANCA – CATURRA, WASHED CLEMENTINE MUSCAT GRAPE PANELA PRODUCER: ELZER GARCÍA TICLAHUANCA ORIGIN: PERU REGION: LA UNIÓN, SALLIQUE, JAÉN, CAJAMARCA FARM: LA SHAPA VARIETAL: CATURRA ALTITUDE: 2380 - 2450 MASL PROCESS: TRADITIONAL WASHED ROAST DATE: MAY 28, 2026 FROM THE ROASTER WE HAVE A PHILOSOPHY FOR ROASTING. THAT THERE'S THE PLATONIC IDEAL FORM OF A COFFEE'S FLAVOUR EXPRESSION (FOR EACH INDIVIDUAL PREFERENCE) - AND THAT ROASTING CAN ONLY EVER REVEAL AN IMPERFECT VERSION OF THAT. THAT WE AS ROASTERS CAN ONLY EVER MAKE A COFFEE WORSE, NEVER BETTER THAN THAT PERFECT IDEAL - AND SO OUR GOAL IS TO MINIMISE THAT GAP, STRIVING FOR OUR BEST VERSION OF IT.  WE'D LIKE TO DRAW A COMPARISON OF THIS LOT TO ANOTHER FAVOURITE OF OURS - HUEHUETENANGO IN GUATEMALA, WHERE SIMILAR COOL TEMPERATURES AT ALTITUDE ALLOW EXTENDED COOL TEMP FERMENTS. SOMETIMES, WHEN TRAVELLING IN GUAT AT THE END OF HARVEST, OR RECEIVING VERY VERY FRESH OFFERS RIGHT OFF THE BED- YOU WILL TRY COFFEES THAT ARE OPEN TOO FAST. THAT WON'T TRAVEL & LAND WELL - BUT HAVE SUCH INCREDIBLE, BEAUTIFUL FLAVOURS, SWEETNESS AND ACIDITY, THEY'RE TRULY SPECIAL.  THIS COFFEE IS SO REMINISCENT OF THAT, BUT STABLE, AND HERE - LANDED - REMINDING US OF THOSE COFFEES. THIS COFFEE IS THE PLATONIC IDEAL OF A WASHED CATURRA GROWN UNDER SHADE AT A STUNNING 2400 MASL IN JAÉN, THIS IS A PEAK COFFEE FOR US - DELICIOUS AND WITH MINIMAL INTERVENTION NEEDED, ABSOLUTELY SESSIONABLE, WE COULD (AND ARE) GUZZLE THIS BY THE MUG. WE’RE TASTING SWEET BUTTERY AROMATICS REMINDING US OF FRESHLY BAKED APPLE CRUMBLE. IN THE CUP IT'S BEAUTIFULLY SWEET + PLUSH - WITH CLEMENTINE JUICE AROMATICS AND ACIDITY, WHITE MUSCAT GRAPE, A BUTTERY PASTRY NOTE THAT REMINDS OF VANILLA DANISH PASTRIES, WITH GENTLE HINTS OF STONEFRUIT. AS IT COOLS THE SWEETNESS REMINDS US OF PANELA (RAW SUGAR), AND THERE'S A LONG STEWED APPLE NOTE IN THE FINISH. PROCESS TRADITIONAL WASHED: CHERRIES ARE SELECTIVELY HARVESTED BY HAND, BEFORE PULPING. PARCHMENT COFFEE IS DRY FERMENTED IN TANKS FOR 72 TO 96 HRS (WITH COOLER TEMPERATURES AT ALTITUDE, FERMENTATIONS RUN COLDER AND LONGER) BEFORE WASHING. THE NOW SQUEAKY CLEAN PARCHMENT IS SLOWLY PATIO DRIED, WITH CAREFUL TEMPERATURE MANAGEMENT. HARVEST CROP 25/26, ARRIVED UK: JANUARY 2026. NEW PURCHASING RELATIONSHIP