Crimson Coffee House

NARSA Natural

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Controlled Fermentation Light Roast - Tasting Notes: Watermelon Candy, Papaya


Alto Sanchirio/La Merced


Juan & Ever Huachurunto


Caturra, Typica, Bourbon


1,850 MASL

Coffee Roots

This is a new coffee, with a more intentional process.

Peru is not known for fruit-dried coffees, but for the third year in a row, we have found another ringer. This coffee was picked and fermented in Alto Sanchirio, not far from the NARSA HQ in La Merced. There are four varieties grown by the Huachurunto family: Caturra, Typica, Bourbon, and Catimor. After picking the ripe cherries, the NARSA crew used stainless steel tanks to run a controlled fermentation for 48 hrs. It was then transported and dried on NARSA HQ drying beds by Don Julio, at roughly 1200 masl. The drying process took approximately 20-24 days for the entire lot. We find tons of deep dark fruit complexity in this cup.