The farm YANAMONTE, is in LACCO CORIMAYO, district of YANATILE, province of CALCA, region of CUSCO. It has an altitude of 1800msl. When we plant the coffee we always keep in mid to preserve and take care of the native forest and species, we give shadow to the coffee with many different fruit trees such as pacae, pisonay, and also different vegetables that make the soil diverse and rich, and also we feed from them during the harvest. Nowadays we have 5 hectares planted in the following way: TYPICA 2ha., BOURBON 1he., GESHA 1ha, native FOREST 1ha.
BOURBON, TYPICA and CATURRA were the varieties we started with. But then the learning and when we competed taught us the necessity of take a better advantage of the weather and land we are located at, so we begin to train and learn about how to transition to specialty coffee, and how to obtain better qualities out of my coffees. This is the second year I am participating in CUP of EXCELLENCE and I am very happy to keep growing in this field and dedicating to the harvest of coffee which benefits me greatly. Since I was a child, I saw my parents dedicating their lives to this product, and I am committed to improve and keep producing coffee of great quality.
|Farmer/Rep.||Edy Robles Sosa|
|Overall||Strawberry (4), Winey (4), Cacao Nibs (3), Raisin (3), Blueberry (2), Brown Spice (2), Dark Chocolate (2), Apple, Banana, Berry, Bittersweet Chocolate, Black Cherry, Black Currant, Blackberry, Cedar, Cherry, Cider, Clove, Cocoa, Compote, Custard, Dried berries, Dried Fruit, Floral, Fruity, Hops, Jam, Leafy, Lime, Liqueur chocolate, Mango, Mint, mossy, Mouth Drying, Oak, Overripe grape, Pineapple, Plum, Process Heavy, Red Currant, Red wine, Stone Fruit, Syrupy, Thick, Tropical Fruit, Vegetal Earthy Herb|
|Aroma/Flavor||Acetic Acid (2), Complex (2), Lime (2), Butyric Acid, Citric Acid, Citrus, Pineapple, Sparkling, Tartaric Acid, Tartaric acid|
|Acidity||Long chocolate aftertaste, Mouth Drying, Thickness|
|Farm Size||3.5 ha|