Name: Pluma Dorada Dry Fermentation
Brand: Origin Coffee
SKU: 15087268594043
Price: 12 GBP
Availability: InStock

Pluma Dorada Dry Fermentation

£12.40

Peach, Raspberry, Lime

Developed in collaboration with producer Andy Delago, the Pluma Dorada coffee duo showcases flavour nuances between fermentation methods. This dry-fermented lot features a bright, clear acidity and enhanced sweetness.

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This lot is one of a two-part experiment with Andy, where we asked him to alter the fermentation process to see the impact on the cup profile. In this case we compare fermentation carried out submerged in water against a lot where the fermentation was dry. Both lots are the same variety (Tabi), selectively picked for ripeness, then floated, cleaned and pulped.
This lot was processed using a ‘dry’ fermentation method. The coffee was placed into a fermentation tank and covered for 36 hours, before being washed with very little friction, allowing some mucilage to remain on the beans (semi-washed), before being dried on raised beds but covered with clear plastic over 15 days. The result of this fermentation is a brighter, clearer acidity and enhanced sweetness.
Country: Peru
Region: Santa Rosa de Congona, Jaén, Cajamarca
Produced by: Andy Llanos Delgado
Process: Semi-washed, dry fermentation
Varietal: Tabi
Elevation: 1,800-1,900 masl
Price to Producer: $3.75/lb
Price vs C-market: 72%
Cup Score: 87.5
Relationship Since: 2023
What does this mean? Learn more on coffee transparency
Equipment: French Press
Grind Size: Medium Coarse (Setting 5 on Fellow Opus)
Temperature: 90°
Dose/Yield: 15/250g
For this recipe, we're brewing French Press. Watch our brewing guide for a full step-by-step guide.

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Pluma Dorada Dry Fermentation £12.40

Snapshot

Tasting Notes Peach, Raspberry, Lime
Body Rich, syrupy
Acidity Lively, stone-fruit
Finish Long, refined sugar

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Producer

Pluma Dorada is a two-hectare farm owned by passionate young producer Andy Llanos and his parents in the village of Santa Rosa de Congona, in the Cajamarca Region of North Peru. The farm is planted mostly with the Tabi coffee varietal, which Andy planted after many recommendations from neighbours in the area who prefer it for its high yields and rust resistant qualities. Andy and his family carry out most of the work on the farm themselves, using only minimal amounts of chemical fertiliser, they mostly adopt organic practices, and de-weed the farm manually without any herbicides.

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Coffee in Peru is largely cultivated in the Andes mountain range, where high altitudes create perfect conditions for producing high-quality coffee. The fertile volcanic soil is nutrient-rich, and cooler temperatures at these elevations slow down cherry maturity, resulting in a more complex profile. Typically, you’ll find high acidity, stone fruit, dark chocolate and floral notes in a Peruvian coffee, but the diversity in landscape and climate creates flavour nuances depending on the region.

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