Peru - Rafael Chamayo Mario
Peru - Rafael Chamayo Mario
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Tasting Notes
Juicy mango, orange acidity, café con leche, caramel, plum sweetness. Well-balanced & malty finish
Cupping score - 86.25
Bean - red and yellow Caturra, Catuai
Altitude - 1900m
WASHED
Behind the Beans
Mario Chamaya Rafael is a coffee producer based in Santa Rosa, Huabal, Northern Peru, operating at an elevation of 1900 meters on a 3-hectare farm. His annual production consists of 90 quintales of meticulously processed washed coffee, primarily featuring Caturra varietals in both red and yellow.
Mario's approach to coffee production is methodical. After harvesting, the coffee cherries rest in a tank for one day, allowing for flavor development. Subsequently, the cherries undergo a 48-hour fermentation period in the same tank to enhance their distinct characteristics. The coffee is then washed and dried for 10 days, showcasing the region's unique qualities and Mario's precision.
His coffee reflects his unwavering commitment to quality and sustainability, ensuring that each cup of his coffee represents the Huabal region in Northern Peru.
250g/1kg
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I wake up early to fully enjoy my coffee and this roast makes it very worth while. I open the cupboard where I store the coffee just for a day time smell. This is a delicious experience, take your time to enjoy it.