Tasting Notes: Cherry, caramel, cocoa, red apple
Varieties: Caturra, Bourbon, Typica, Pache, Catimor
Every producer who contributed to this lot processed the beans — from de-pulping to solar drying — on his or her farm. They washed the beans, fermented them for 10 to 18 hours and then dried them on their patios with a mantada, a special textile, to prevent contamination. There are no central mills in this area.
In the Qechua language, in the Andes, minca refers to a particular camaraderie between farmers. While producers will hire help for the harvest, during the year they depend on their neighbors. Groups will travel from farm to farm, accomplishing what needs to be done before moving on to the next farm. This idea of caring for the whole — this social bond — is minca. [Genuine Origin]