Peru Tunki


SPECIES: Arabica

VARIETY: Bourbon

METHOD: Washed

PRODUCTION AREA: San Pedro, Puno

ALTITUDE: 1.600-2.000 mt

CUP PROFILE:

  • AROMA: dried fruit, cocoa

  • FLAVOUR: balanced: caramel and honey notes

  • BODY: medium-high

  • ACIDITY: mainly lactic

  • AFTERTASTE: Persistent notes of cocoa and dried fruit

SCORE: 82


pe Peru

Botanical species: Arabica

Harvest: from April to October

Shipment: from June to February

Bags: 69 kg jute (tare 0,5%)