Apolina Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters. Apolina is meticulous about the fermentation of each lot of coffee. Typically he’ll pick his coffee selectively, depulp it the same day, and ferment it for about 30 hours at the highest part of the farm. He uses solar covers to control the drying process which usually lasts for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency. His washed yellow caturra is sweet and juicy with loads of plum, orange and dark chocolate.
PRODUCER : Lima Coffees
CROP YEAR : 2019
COUNTRY : Peru
REGION : El Diamante & San Ignacio
ELEVATION : 2000 MASL
VARIETAL : Yellow Caturra
PROCESSING : Washed
IMPORTER/PARTNER : Cafe Imports
This is just a starting place. We encourage experimenting and breaking the rules.
DOSE : 30g
YIELD : 500g
TIME : 2:45 - 3 minutes
NOTES : Add 60g of water and bloom for 45 seconds. Then slowly add the remaining water steadily over the next 45 seconds.