size: 300g, 1kg & 5lbs
roast profile: ESPRESSO
tasting notes: BLACKCURRANT - FIG JELLY - SPICES
location: CAJAMARCA, AMAZONA
farm: EL BALSAMO
producer: CIRO CASTRO RAMIREZ
varieties: CATURRA, TYPICA
process: FULLY WASHED
elevation (MASL): 1900
PERU Ciro Castro Ramirez
El Balsamo is a farm owned by Ciro Castro Ramirez in Cajamarca.
The Castro Ramírez family cultivates specialty coffees in the higher altitudes of the San José De Lourdes district. The farm is very close to the borders of Ecuador, and surrounded by natural forests with plenty of natural spring water. The family is dedicated to the cultivation of coffee, livestock and fish. Currently he has 2 hectares in production, with a volume of 45 quintales of washed coffee. The family plans to plant an additional hectare of specialty coffee, and conduct some washed process experiments.
This is how Jorge explains their traditional processing protocol: “Selective harvest, pulping on the same day of harvest, average fermentation of 24-36 hours, washed with clean water, dried on pallets or solar tents”
Ciro is a member of the Norcafe Cooperative, that focuses on the support of young farmers, and the social-economic-enviromental development of the communities.
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