Peru - Roiser Banda Sanchez - Packaging: 250 g

Peru - Roiser Banda Sanchez - Packaging: 250 g

Espresso roast
Lázeňská káva

Roiser Banda Sanchez celebrated coming of age by buying 1 hectare of land high in the mountains and planting it with coffee trees. Now, at 28, he is a grower of high quality coffees. Under his hands, he produces literally exquisite beans. Like this 72-hour fermented coffee. More

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Product code: K02651

Lázeňská káva

Roiser Banda Sanchez celebrated coming of age by buying 1 hectare of land high in the mountains and planting it with coffee trees. Now, at 28, he is a grower of high quality coffees. Under his hands, he produces literally exquisite beans. Like this 72-hour fermented coffee. More

Product code: K02651

Roasted coffee: Roiser Banda Sanchez

  • ✓ Country Peru
  • ✓ Cajamarca region
  • ✓ producer Roiser Elevi Banda Sanchez
  • ✓ altitude 1 900
  • ✓ type 100% Arabica
  • ✓ variety Typice, Red Bourbon, Caturra
  • ✓ processing washed
  • ✓ roasting for espresso

Coffee from La Quebrada Farm

The young coffee producer Roiser named his farm La Quebrada after a nearby waterfall in the mountains above the town of Horcon Alto. Here, at 1900 metres above sea level, Roiser Banda Sanchez grows high-quality Arabica coffee trees on just 1 hectare of land. Specifically the Typica, Red Bourbon and Caturra varieties.

As you know, Arabica loves high hills. Together with the ideal climate and the nutrient-rich soil of the Cajamarca region, it repays Roiser's care with good yields of quality fruit.

Four years ago, Roiser became a member of the Alpes Andinos coffee growers' association. With their help, he has been able to apply innovative coffee growing and processing technologies. Day by day, the less than 30-year-old Roiser raises the bar for coffee quality in the region and Peru in general to the next level.

What makes Peru - Roiser Banda Sanchez so special?

It's the focus on quality rather than quantity - which is not even possible on Roiser's farm. And this move, to grow coffee in a small area but at the highest possible quality, is paying off for the young farmer. He pays ample attention to his coffee plants, as well as to processing the coffee using modern methods with more than 70 hours of fermentation.

Each individual coffee variety receives specific care from this farmer. Constantly educating himself in coffee farming, Roiser is also not afraid of radical-looking methods such as the so-called "Zoca" practice. This means that the life cycle of a coffee plant is 15 years, after which it is cut down to just 30 cm from the ground.

This method of pruning and replanting ensures a continuous process of growing a high quality and abundant coffee crop. This long-term view of farming, for example, is one of the big problems for the most traditional coffee growers in East African countries.

What will this cup of coffee taste like?

Tasting coffees from Peru usually implies a highly aromatic coffee with a full, clean flavour profile and a gentle acidity of citrus. The body of the coffee is not heavy, but medium, and the sweetness consists mainly of nutty-cocoa to chocolate notes.

Expect a nutty sweetness in this coffee as well. It has the potential to develop into bright sweet cashew nut notes with a chocolate aftertaste as it brews. The way the coffee is processed through fermentation has given prominence to those subtle sweet and sour flavours reminiscent of forest fruits.

Recommended for espresso. It is for this method of coffee preparation that the medium roast profile was created. In addition to using it for espresso from a lever or automatic coffee machine, you can also enjoy your coffee from a moka pot or a jazzeria.

Parameters
Flavor characteristics Cashews, Forest fruits, Chocolate, Chocolate
Species Arabica
Farm La Quebrada
Coffee acidity Less acidic
Method of preparation Turkish coffee pot, Espresso, Moka teapot, Vacuum Pot
Altitude 1900
Region Cajamarca
Using Espresso
Production Single farm
Variety Caturra, Red Bourbon, Typica
Country Peru
Processing Washed (wet)
Caffeine content Medium
Flavor characteristics Cashews, Forest fruits, Chocolate, Chocolate
Species Arabica
Farm La Quebrada
Coffee acidity Less acidic
Method of preparation Turkish coffee pot, Espresso, Moka teapot, Vacuum Pot
Altitude 1900
Region Cajamarca
Using Espresso
Production Single farm
Variety Caturra, Red Bourbon, Typica
Country Peru
Processing Washed (wet)
Caffeine content Medium
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