Mood Coffee Roasters
Banoffee Pie - Peru
Banoffee Pie - Peru
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Country: Peru
Region: El Palomar, Villa Rica
Elevation: 1720 masl
Process: ASD - Anaerobic Honey
Coffee Variety: Yellow Obata
Tastes like: Banana, Shortbread, Dark Chocolate
Another absolute ripper from the gorgeous foothills of the Peruvian Andes and the result of truly direct trade, it's a relationship ten years in the making, and it’s from one of the most inspiring coffee farms ever.
La Chacra Don Dago is the brain child of visionary third generation coffee farmer, 'Don' Dagoberto Marin, and his sons who own and manage their fifty hectares of coffee ‘forest’.
The Marin vision is to be at the forefront of specialty coffee both in terms of quality and in seeking to improve sustainability from the source. It’s the only Demeter certified biodynamic farm in Peru, meaning for the last twenty years they’ve been going far beyond organic principles of agriculture as they manage the farm regeneratively as a nearly self-sustaining system.
One of the many benefits of this system is to massively increase biodiversity, meaning that within the farm the native shade varieties of the broadleaf forest are preserved and combined with fruit trees that serve as a refuge for the diverse regional wildlife, including migratory birds.
This particular tasty cuppa was fermented for 168 hours days in specially designed glass jars, in an anaerobic environment, before being lightly depulped and dried on raised beds for a further three weeks. The result is an exceptionally delicious coffee; a super syrupy mouthfeel combines with sweet notes of baked banana, shortbread and a chocolatey smooth finish. It’s an subtly funky and bloody delicious, and after ten years trying to get our hands on these coffees, we’re so happy we get to share them with you.
