Crimson Cup Introduces Three New Peruvian Craft Coffees: Oxampampa Gesha, NARSA Natural Bourbon and San Ramon Natural Limani

Share Article

Oxampampa Gesha, NARSA Natural Bourbon and San Ramon Natural Limani are the newest direct trade offerings from Ohio coffee roaster Crimson Cup Coffee & Tea. The roaster discovered the three Peruvian coffees through its partnership with NARSA, a coffee co-op headquartered in the country’s Junin region.

The Coffee Innovation College at NARSA

The Coffee Innovation College at NARSA

Crimson Cup has been trading directly with growers in Peru for many years. We’re excited to introduce three new exceptional coffees sourced through our expanding relationships there.

Columbus, Ohio coffee roaster Crimson Cup Coffee & Tea is proud to introduce three new Peruvian craft offerings to its line of sustainably sourced direct trade coffees. The company’s buyers discovered Oxampampa Gesha, NARSA Natural Bourbon and San Ramon Natural Limani through their long-term partnership with NARSA, a coffee co-op headquartered in the country’s Junin region.

“Crimson Cup has been trading directly with growers in Peru for many years,” said Founder and President Greg Ubert. “We’re excited to introduce three new exceptional coffees sourced through our expanding relationships there. All of the coffees were dried on the roof-top drying facility at NARSA that Crimson Cup helped to build in 2017 and tested for quality at the Coffee Innovation College at NARSA, which we helped to develop and certify as an SCA Premier Training Campus in 2018.”

Education and Sustainability Director Brandon Bir said he has been optimistic about Peruvian coffee since he first visited the country’s coffee farms in 2014. “In just five years, I’ve seen significant advances in coffee quality – in farming, processing and roasting. Our new craft coffees showcase some of these advances.”

Bir said cherry-dried Oxapampa Gesha is one of his favorite coffees of 2019. “We are thankful to share a bit of grower Hector Portocarrero’s passion for excellent coffee,” he said. “With notes of florals, mango, pineapple and other tropical fruits, this coffee could compete against some of the best in the country.”

To extract optimal flavors, Crimson Cup recommends preparing light-roasted Oxapampa Gesha with a Hario v60 brewer using 27 grams of finely ground coffee to 410 grams of water (including 40 grams of bloom water).

Cherry dried NARSA Natural Bourbon was grown by Tomas Montanez Clemente in nearby Chanchamayo, Peru. “With notes of pear, kiwi, and green apple, you might assume this coffee is from a well-known farm in Kenya,” Bir said. “Carefully dried Bourbon, Typica, and Caturra cherries produce a super clean and complex cup with sweetness that surpasses any coffee from this region.”

Crimson Cup recommends brewing light-roasted NARSA Natural Bourbon with a Hario v60 using 25 grams of finely ground coffee to 40 grams of water (including 35 grams of bloom water).

Produced by Farmer Aquiles Amaro Jorge, San Ramon Natural Limani delivers tasting notes of raisin, dried cherry and melon. The coffee is produced from Limani varietal trees grown at 1,600 meters above sea level in the Junin Region.

Crimson Cup recommends brewing light-roasted San Ramon Natural Limani using a Chemex brewer using 25 grams of batch/medium-course ground coffee to 400 grams of water (including 40 grams of bloom water).

Crimson Cup has been working with NARSA (NEGOCIACIONES AGROINDUSTRIAL AREVALO S. A.), a cooperative in Junín region, since 2014. Founded by Don Julio Abel Arevalo Tello in 1988, NARSA focuses on helping small coffee and cacao farmers in Peru’s Central Highlands and Amazon regions with achieving market access throughout Peru and beyond.

Bir, who is also a licensed Q Grader and SCA Lab Inspector, worked with NARSA and its affiliated COOPERU organization for two years to develop the Coffee Innovation College at NARSA. Crimson Cup consulted on building and equipping the lab to SCA standards and contributed professional quality coffee grinders. The facility was certified as an SCA Premier Training Campus in 2018.

“NARSA is dedicated to the well-being of the local coffee-growing community,” Bir said. “This helps them push cup quality and crop health as a means to a more sustainable industry, which perfectly aligns with Crimson Cup’s commitment to quality and sustainability.”

Crimson Cup Oxampampa Gesha, NARSA Natural Bourbon and San Ramon Natural Limani coffees will be available online and at Crimson Cup Coffee Houses in Columbus and Tallmadge, Ohio.

Crimson Cup Coffee & Tea

Columbus, Ohio coffee roaster Crimson Cup Coffee & Tea is Roast magazine’s 2016 Macro Roaster of the Year. Since 1991, Crimson Cup has roasted sustainably sourced craft coffee in small batches, sold directly to consumers and as wholesale coffee beans. Through its 7 Steps to Success coffee franchise alternative program, the company also teaches entrepreneurs to run successful coffee houses. By developing a coffee shop business plan, prospective entrepreneurs gain insight into how much it costs to open a coffee shop. Crimson Cup coffee is available through more than 350 independent coffee houses, grocers, college and universities, restaurants and food service operations across 37 states, Guam and Bangladesh, as well as the company’s own Crimson Cup Coffee Houses. To learn more, visit crimsoncup.com.

Share article on social media or email:

View article via:

Pdf Print

Contact Author

Cheryl Claypoole
@crimsoncup
Follow >
Crimson Cup Coffee
Like >
Visit website