Peru – Jhonny Saavedra – El Acerillo
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Cocoa, caramel and chocolate
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Tasting Notes: Cocoa, caramel and chocolate
Roast Level: Dark
Jhonny and his wife, Cleotilde, have been growing coffee on their 4 hectares land in El Huabo for 13 years. They were previously associated with a large local cooperative and could not escape the poverty that so many producers still face. After hearing about Origin Coffee Lab and starting to work with them 5 years ago, their profitability has improved dramatically. They have replanted most of their farms and adopted new agricultural practices that have helped improve both quality and yield and their production is now reaching levels that would not have been possible without their guidance.
REGION – El Huabo
FARM – El Acerillo
VARIETY – Marshell
ALTITUDE – 1815 m
PROCESSING METHOD – Washed, Sun dried on patio
RECOMMENDED BREWING METHOD – Drip, Mocha Pot, and French Press
| Weight | N/A |
|---|---|
| Dimensions | N/A |
| Size | One LB Bag, Two LB Bag, Five LB Bag, Quarter LB Bag |
| Grind | Whole Bean, Areopress, Chemex Cold Brew, Espresso, Filter/Drip Coffee, French Press, Hario V64 |
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