Foundation Coffee roastery brings you naturally processed coffee from Peru, offering a cup full of depth and elegance. Your espresso will combine the sweetness of dark grapes with the juiciness of apricots. Finally, you will be gently caressed by almonds, which perfectly complement the creamy texture and balanced acidity. This is a coffee experience that you will love both on its own and in milk drinks.
This coffee comes from the El Chotano farm, managed by José Arce. The farm is located in the Chirinos district of the San Ignacio provincein Cajamarca, the third largest coffee-growing region in Europe, in northern Peru. The entire area is made up of the Andes mountains. The high altitude, lush jungle, and fertile soil create ideal conditions for growing coffee. The average temperature here is 24 °C. Jose Arce Diaz started with a small plot of 0.5 hectares, and now his farm covers 2 hectares, where he grows varieties such as Caturra, Catimor, and Bourbon. This strategic combination ensures a balance between quality and disease resistance and secures the future of his farm and family.
Thenatural method is often used in areas with water shortages, especially in Africa and dry areas of Latin America, such as Brazil. In dry processing, the cherries are spread out on concrete surfaces or beds and dried in the sun or using dryers. The coffee is turned regularly to prevent mold and unwanted fermentation. Once drying is complete, the husk is mechanically removed in a dry mill. Dry processing adds characteristic flavor elements to the coffee that are independent of variety and terroir. Properly executed drying brings fruity notes and a creamy body to the cup.
- Altitude: 1850 –2000 m above sea level.