Kiss the Hippo Coffee - Peru, Joyser
Tasting Notes: Peach, Raspberry, Blueberry.
Recommended for filter and espresso.
UNIQUE & INTERESTING: Boundary-pushing coffee unlike anything you’ve tried before.
|Location||Huabal, Jaen, Cajamarca|
|Harvest||October - November|
For a decade, Joyser Ramirez and his family have been growing coffee at El Chirimoyo. Producing 100% natural processed coffee means that they’re experts in creating a coffee that is vibrantly fruity, without taking on the flavour defects that can often occur when making natural coffee in such a wet environment.
Natural coffee takes a long time to dry, with the amount of moisture in the coffee cherry making it at risk of developing mold. This means it’s less common in places with lots of humidity, like Peru. In recent years, processing education and infrastructure has spread. This has meant producers are able to build parabolic beds, which look like big greenhouses, to trap heat and allow for safe drying.
In years past, a coffee’s processing method tended to align with where it was made. With only washed, pulp natural and natural processing methods, there were limited experiences available. Now, with processing innovation at a level like never before, producers are constantly discovering new ways to create unique flavours in the cup.
But that’s not all. Innovation also means that places which formerly did not know how to process in certain ways, or had no access to market to sell different kinds of processes, are now offering coffees that didn’t exist over a decade ago. Just like this lot, from Joyer and his family.