Butterscotch & PearHarvest: September 2021Country: PeruProducer: Jose PerezRegion: Colasay, Jaen Process: WashedVariety: Bourbon & CaturraAltitude: 1,800 masl  Jose Perez owns the two hectare farm El Nogal, situated in the remote village of Tambillo, Northern Peru. The coffees from this area are recognised for their great potential but many farmers need support with their post harvest processing in order to consistently produce high quality coffee. Without access to concrete patios or raised beds most of the coffee in the area is dried using tarpaulin sheets, which can result in imperfect or uneven drying if not closely managed. Despite these challenges and hardly any governmental support, Jose and his family have produced this wildly complex coffee that is not only testament to their hard work, but yet another example of the quality that exists in the area.  Jose grows a local Bourbon variety, and his coffee is processed at the small beneficio on the farm. The coffee is dry fermented for 21 hours before being washed, rinsed, and then dried on a tarp for 15-20 days. With notes of poached pear, blackberry, butterscotch and lime, this coffee is funky, complex and perfect for all filter brew methods.