Butterscotch & Dark Chocolate
Harvest: September 2018
Producer: Jorge Minaya, Leocadio & Elias Quispy
Region: Santa Teresa, Cusco
Variety: Typica, Caturra, Bourbon
Altitude: 1,890 - 1,950 masl
Arrival: December 2018
Today nearly half of coffee production comes from countries predicted to lose more than 60% of land suitable for growing coffee. As temperatures rise and extreme weather becomes more frequent, coffee farming is becoming increasingly difficult and less profitable for many producers across the globe. World Coffee Research is a non-profit organisation providing farmers with the tools, knowledge, and plants necessary to adapt in a changing climate. Together with our importing partners Caravela, we are donating €1 from every kilogram of TEAMWORK Seasonal Espresso to support their work.
As the seasons change so does TEAMWORK, highlighting the very best single origin coffees throughout the year. We’re looking for coffees that are perfectly balanced, sweet and clean, delicious in milk and with enough complexity to be enjoyed straight up.
This is the second coffee to feature in the Teamwork Project and we couldn’t be happier to have found this wonderful lot from Peru. Located just a stone's throw from the famous Machu Picchu, is a small town in Santa Teresa called Yanatile. Here, a group of small-scale coffee farmers grow their crops along the steep valleys of the Yanatile river which starts in the highlands of Cusco and cascades down to the jungles below. Through selective picking and improved processing techniques, it’s only recently the farmers in this area have been producing speciality coffee. We are so impressed by the outstanding clarity and structure of this espresso. Expect a lovely, coating mouthfeel with a butterscotch sweetness and a rich, dark chocolate finish. It's a caramel party in milk!
To learn more, click here!