Cho moth (meaning Hummingbird in Yanesha dialect) is the spicy champion; not only coconut and cinnamon hints, but strong sotolon-like flavors and cardamon, thyme, and gingerbread are expressed both in liquor as in chocolate. Sure unique profiles from a less explored region of Peru.
speculoos, coconut cake, tropical fruit sweetness
coconut, cinnamon hints, strong sotolon-like flavors, cardamon, thyme, gingerbread
gr/frijol
Bean size
Well fermented
Beans
Semi fermented
Beans
Defects
25'
Roasting conditions
Varietal composition: Regional blend (20% criollos nativos y aromáticos y 80% CCN -51)
Pulp pre-conditioning: Pre-dried in parihuelas for 24 hours
Fermentation method: In linear and ladder-type wooden crates (6-7 days)
Pre-drying: 24h; 8 cm
Drying: 8 days in dryers with a transparent calamine roof and wooden pallets on mantadas
Producer:Cooperativa Agraria Industrial Apasc Sancore Palcazu
Coordinates:10° 17' 07.66" S 75° 09' 20.80" W
Availability: ~50 MT/year
Contact: apasc.sancore@gmail.com
Phone: +51 989051612
