Peru Jaén Rosalina Perez

Rosalina Perez' 3 hectare farm is located in the town of La Virginia, Cajamarca. Her farm sits at 1750 meters above sea level, and is planted in a mix of cultivars, including Catuaí, Catimor, and Pache. Rosalina depulps her coffee at home and ferments for around 48 hours to break down the outer fruit mucilage before washing it away with clean water. Like a lot of Peruvian farmers, she dries her coffee in a covered area built to help protect the coffee from wet weather, and facilitate even drying. It takes a little longer to dry coffee in this area, even as long as 3 weeks. Her coffee is then delivered to a warehouse in Cajamarca where it is graded, and in this case, separated out to sell as a single-farmer feature, rather than blending with other coffee. The group who set up this buying operation register all the farmers they buy from in order to help isolate different quality tiers, and track payments. Typically there is an initial payment made when the farmer delivers their coffee, and then a second "premium" is paid directly to the farmer after the coffee is graded and sold. Being a fully washed coffee, the roast level is fairly easy to judge visually, and the bittersweet, balanced cup profile means it is pretty forgiving in the roaster. Also makes a fantastic single-origin espresso 

• Flavor: sweetness and creamy body are a big part of this coffee's appeal. It also has just the kind of rich, fudgy bittersweetness I like for milk drinks and espresso when roasted dark.
• Body: Medium