La Cima
From Bermuda Coffee Studio in Berwick, VIC
Tasting notes
Brown Sugar, Caramel, Mandarin
- Origin
- Peru · Cajamarca, San Ignacio
- Roast
- MediumEstimated. The roaster does not state a roast level.
- Process
- Washed
- Caffeine
- Regular
- Varietals
- Bourbon, Caturra
- Altitude
- 1500-1800 masl
What Bermuda Coffee Studio say
PERU LA CIMA
About
This coffee is harvested using strict ripeness criteria, then floated and hand-sorted to remove any defects. The coffee cherries are de-pulped and exposed to 30 to 40 hours of fermentation. Following this, the parchment is gently washed and dried for 16 to 20 days under temperature-controlled conditions until the ideal moisture content is achieved.
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Find Bermuda Coffee Studio beans near me
Bermuda Coffee Studio
Beans roasted and sold here
Mon to Fri 6.30am to 2pm
Sat 7.30am to 1.30pm
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$8.80 /100g
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