Peru San Fernando



Very fresh coffee is not tasty. What is degassing and how can we ensure the preservation of the coffee’s freshness?

Coffee releases carbon dioxide and carbon monoxide gases during the one-week period after roasting, and these gases contribute to sour flavors in coffee and leave a dry sensation on the palate.
These gases do not have any negative effects on health, but they can affect the taste experience negatively.
The release of gases decreases day by day, and by the fifth day after roasting, the negative flavors caused by freshness are significantly reduced in brewed filter coffee.
Therefore, we recommend waiting at least 5 days for degassing in our filter roast profiles, and at least 10 days for espresso.
As soon as we roast our coffees, we pack them in airtight, zippered, special coffee bags.
This way, when you don't open the package, the coffee maintains its freshness for 3 months.
After opening the package, store it in a cool, dry place away from sunlight and spices.
Simply keeping the package closed is sufficient for the 250-gram bag you purchased.
If you are transferring it to another container, you can use an airtight jar with a seal or a zippered bag that doesn't allow air in.
Do not refrigerate your coffee, and try to consume it within 2 weeks after opening the package. Brew your coffee as soon as you grind it.
Use a scale. You can check our recipes on our website for brewing recommendations.
Enjoy your coffee.

Peru San Fernando Natural

These coffees originate from what was once the Inca empire in Peru from the region of Cusco. The coffee plantations are located under the snowy Choqesafra valley of the Inkawasi district. Here the indegenous farmers follow in the footsteps of their ancestors working in harmony with the environment and mother earth. The coffees are grown under shade covering with close attention paid to the health of the soils and irrigation to help the coffee trees thrive.

These coffees are made up from two Cooperatives Valle Incahuasi and Cooperativa San Fernando Together the group encompasses 1000 members who on average handle 1.50 hectares of coffee, with a productivity of 20qq /hectare. This equates to about 20 bags of green coffee per farm each harvest. The quality of the coffees from this region is well known and in 2020 one of their producers from Incahuasi placed 1st in the Cup of Excellence with a washed geisha lot. They also had two more producers in the top 10 this year as well.
In each area there is a centralised processing plant where cherry coffee is collected in addition to pulping, fermentation, washing, drying and temporary storage, to later be transferred to the central warehouse, where sampling and physical and sensory evaluation are carried out by the quality analyst.

The coffees come from four regions of San Fernando, Pacayamba, Amabamba and Apaylla and the processing is controlled by the Cooperativa Incahuasi. Most of the cherry comes from the San Fernando are who produce about 60 - 70 % of the total volume. The process is carried out with good control of a harvest with selective picking and separation of the cherry at the first step. Coffee is then cleaned and washed before being placed on raised African style drying beds. From here the coffee is laid thinly to start with to get the skin drying phase done where the moisture will reduce from 55-60% down to 25 - 30%. This stage helps to prevent the spoiling of the coffee and any chance of defects. From here the coffee then takes around 28 days to dry with regular turning on the beds each hour to create consistency and uniformity. Once it has reached 10% moisture the coffee is stored in the warehouse to rest and be cupped and categorised. The natural process is also good for the environment, reducing the need for water that can contaminate local water sources as well as the need fro energy to power mechanical driers. All the drying of these coffees is done using the natural warmth and heat of the sun.
This San Fernando lot was cupped and separated at the mill before then being bagged and milled ready for export in Lima.

Peru San Fernando Natural

Region: Inkawasi, Cusco
Farm: San Fernando
Altitude: 1800 – 2400 masl.
Variety: Caturra & Bourbon
Process: Natural
Cupping notes;
Red apple, milk chocolate, caramel, roasted hazelnut dried fig, creamy with long aftertaste

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