Peru San Antonio Natural

About the Coffee Flavor Profile: Strawberry, rum, cocoa nibsCup Score: 86.5Region: San Antonio, Huabal, Jaen, CajamarcaAltitude: 1600 - 1700 MetersProcess: Natural (Dry Process)Drying Method: Patio Sun-DriedCultivar: Caturra, Catuaí, Typica About the Producer Originating from the town of San Antonio, Huabal, this dry process blend represents the coffees of many small-holder farmers in this region. The altitude around San Antonio ranges from 1600 to 1700 meters above sea level, and the main coffee varieties grown are Caturra, Typica and Bourbon, with some Catimor mixed in. This is a dry process coffee, where the whole coffee cherries are dried, seeds intact. The time it takes to dry the seeds inside down to 10-11% moisture is 3-4 weeks, roughly three times the time it takes to dry a fully washed coffee. While fruit flavors are not promised, the dry process method is known for producing a more fruit-forward cup, which is what you'll find in this lot from San Antonio. The local group behi