LTD: Peru El Diamante Teodoro Mulatillo

Region: El Diamante, San Ignacio
Process: Washed
Altitude: 1950 masl
Varietal: Caturra, Yellow Caturra, Typica, Bourbon
Tasting Notes: Peach, Green Grape, Caramel, Cocoa

Teodoro Mulatillo grows coffee on about 5.5 hectares of his farmland in the Cajamarca region of Peru, where he has a mix of coffee varieties planted. His coffees are harvested ripe and depulped either the same day or the following day, then fermented for 20–30 hours before being washed three times. It takes about 30 days to dry the beans on raised beds under a cover of shade. 


Related Items