T'ika – Peru (Collection)

Origin: Peru
Region: Cajamarca – Jaén
Farm: La Cueva
Producer: Aurora Huamán
Variety: Bourbon, Caturra
Process: Washed · Aerobic fermentation
Altitude: 1,889 masl
Tasting notes: Rose, Raspberry, Caramel, Tamarind

In the cup this is a markedly floral coffee, with rose leading and a base of raspberry that brings a lively, clean acidity. Caramel gives it body and sweetness, and tamarind appears on the finish with an exotic, tangy edge. Its controlled aerobic fermentation heightens the aromatic character without unbalancing the cup: it works just as well as espresso, where it gains density and intensity, as it does on filter, where it opens up more floral and delicate.

The story behind T'ika

T'ika means “flower” in Quechua, and it would be hard to find a better name for this coffee. Its floral profile is not a nuance: it is the first thing you meet in the cup and what defines it from start to finish.

Behind it is Aurora Huamán, who leads and tends her own farm, La Cueva, a single hectare in the Cajamarca region of northern Peru. She manages her plot responsibly, keeping the coffee trees healthy and productive and looking after the balance with the surrounding environment. Picking is manual and selective, and the processing is carried out with a level of attention to detail rarely seen on farms of this size.

The process is traditional washed with aerobic fermentation: after pulping, the coffee ferments in contact with oxygen before washing, density sorting of the parchment and outdoor drying. It is a method that demands control, and in return it amplifies the bean's floral aromatics without masking its origin.

The result is a coffee that reflects Aurora's work: clean, sweet and deeply floral.

Denomination: Natural roast coffee
Roasted by: BOSCON Coffee Roasters
Address: Carrer de Finlàndia 16, El Pla del Real, 46010 Valencia, Spain