Tasting notes: Green apple, butterscotch, spice
Primitiva Apaza Quea has been cultivating coffee on finca Paltaypampa for 10 years. Bourbon and Typica trees are grown on two hectares of land and planted 1 x 1.5 meters apart. The average age of trees is seven years. Ripe cherry is picked, then immediately fermented for 16-20 hours in water. Wastewater is treated in sedimentation wells. Washed parchment coffee is then set to dry for 10-12 days days under a parabolic dryer on raised beds before sent to the dry mill. Parchment dryness level is determined by color where blue-green is ideal or by way of other sensory evaluations such as the tooth test.
Since before Red Fox was born, Puno’s Sandia Valley has been a constant source of inspiring producing partners and the delicious coffees they bring to the table season after season. While we’ve bought coffees from Puno every year, the relationship dates all the way back to 2007, when Aleco tasted a Puno coffee with mind-blowing florals and and gorgeous sweetness and had to track it down. After a 13-hour bus ride in blazing heat and humidity, he met Tibed Yujra, became close friends, and came back to buy coffee every year.
Within the massive Sandia Valley lie many smaller valleys, each hosting unique coffee-producing communities of smallholder farmers averaging just 2.5 hectares of coffee land. Due to a UN-led replanting project in the 80s, much of Sandia Valley grows Bourbon-variety coffee, offering an elegant, floral, honeyed, and dynamically citric character, or, alternately, a rich, full-bodied, and incredibly sweet malic red apple or pear aspect. These coffees are entirely unique to Puno, distinct from what you’ll find in other regions of Peru, and offer something for every palate.
Through many ups and downs, Puno’s Sandia Valley has been a constant in our work. As some relationships within the valley have ebbed, others have grown, and the coffees have only gotten better over time. We’re excited to bring you this year’s offerings, many of which we actually bought in parchment and milled ourselves, as well as to see what the future holds for Sandia Valley and the coops within.
All of these farmers are small in terms of their landholding. Harvest period in Sandia, Puno is between August and October They all use hand crank depulping machines, ferment in concrete tanks and wash in the same tanks. A few of them have channels for a density separation after washing. The climate can be rainy, also similar to Colombia, so many producers use parabolic beds for drying. The cooperative also offers drying services at their receiving stations meaning that they’ll dry coffee to proper moisture levels for the farmers.
Region: Sandia Valley, Puno
Farm/Producer: Paltaypampa, Primitiva Apaza Quea
Altitude: 1800 metres
Processing method: washed and dried on raised beds
Harvested in: 2020
Each bag contains 340 grams (12 ounces) of whole beans. Don't have a grinder?
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