This coffee comes to us from the mountains of Santa Maria in the Cajamarca region, where the Aromas Del Valle cooperative is quietly innovating the local coffee producing industry.
Founded in 2015 by Merly Cruz Rivera and Ivan Cruz Rivera, Aromas Del Valle was conceived with a clear purpose, to support producers while improving transparency across the coffee supply chain. Today, the cooperative supports over 500 smallholder farms across Jaén, San Ignacio and Cutervo.
This lot comes from César Sampertegui, a ‘pioneer of innovation’. César was one of the first coffee producers in Santa Maria to embrace experimentation in his processes and has inspired others from the cooperative to follow in his footsteps.
The beans are selectively handpicked at peak ripeness before undergoing an extended 96-hour fermentation in tanks. After pulping, the coffee is dried slowly on raised African style drying beds for at least 165 hours at ambient temperature. In the cup, expect a beautifully sweet and juicy profile with notes of blackberry and ripe blood plum, balanced by a soft raisin sweetness.
Sourced through our good friends at Condesa, we’re excited to share this release with you, and we hope you enjoy it just as much as we do.
Region: Santa Maria, La Cascarilla, Jaén, Cajamarca region
Farm: César Sampertegui
Tasting Notes: Sweet, smooth and juicy with notes of blackberry and blood plum, balanced by a soft raisin sweetness
Altitude: 1800 masl
Variety: Bourbon
Process: Washed
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
This coffee comes to us from the mountains of Santa Maria in the Cajamarca region, where the Aromas Del Valle cooperative is quietly innovating the local coffee producing industry.
Founded in 2015 by Merly Cruz Rivera and Ivan Cruz Rivera, Aromas Del Valle was conceived with a clear purpose, to support producers while improving transparency across the coffee supply chain. Today, the cooperative supports over 500 smallholder farms across Jaén, San Ignacio and Cutervo.
This lot comes from César Sampertegui, a ‘pioneer of innovation’. César was one of the first coffee producers in Santa Maria to embrace experimentation in his processes and has inspired others from the cooperative to follow in his footsteps.
The beans are selectively handpicked at peak ripeness before undergoing an extended 96-hour fermentation in tanks. After pulping, the coffee is dried slowly on raised African style drying beds for at least 165 hours at ambient temperature. In the cup, expect a beautifully sweet and juicy profile with notes of blackberry and ripe blood plum, balanced by a soft raisin sweetness.
Sourced through our good friends at Condesa, we’re excited to share this release with you, and we hope you enjoy it just as much as we do.
Region: Santa Maria, La Cascarilla, Jaén, Cajamarca region
Farm: César Sampertegui
Tasting Notes: Sweet, smooth and juicy with notes of blackberry and blood plum, balanced by a soft raisin sweetness
Altitude: 1800 masl
Variety: Bourbon
Process: Washed
Grind options: Whole Beans, Aeropress, Plunger, Batch Brew, V60, Cold Brew
