Dionisio Pintado grows a mix of Bourbon and Caturra varietals on his family's six hectare farm. The cool nighttime temperatures and mild daytime highs encourage a long growing cycle, packing each cherry full of rich sugars and dense nutrients. After being picked, the cherries are fermented for 24 hours, washed, and dried on beds for 20-24 days. This careful processing results in a coffee that is exceptionally crisp and structured. We tasted melon, apple, mandarin, a sparkling Fuji apple acidity, a punchy, clean body, and a black tea finish.
Bag Size: 10.5 oz (298 g)
Roast: Light Roast
Origin: Cajamarca, Peru
Elevation: 1,825 MASL
Varietal: Caturra, Bourbon
Roaster Tasting Notes: Kumquat, Peach Blush, Lime Zest
We Tasted: Melon, Apple, Mandarin, Black Tea
All coffees are roasted to order and shipped in 1-3 business days.
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Since their beginnings as a wholesale roaster and retailer in Chicago's West Fulton neighborhood in 2013, Metric is now a Certified B Corp with the cafe space of their dreams. They deliberately source coffee from only five countries, maintain long-term relationships with their producer partners, and create the Source Code podcast about transparency in the specialty coffee industry.
Best brewed as filter or pour-over.