Peruvian Single Origin Coffee
The distance between farms and mills is considerable and growers usually wait for a full load before transporting ripe cherries. This sometimes adversely affects the overall profile of the final coffee. The farms collectively send their harvest to be washed at the mill. During harvest season, pulping is carried out daily at 6 p.m. After the pulping, the green coffee ferments for 23 to 25 hours. Post-fermentation, they are placed in the sun to complete the drying process. These farmers mainly cultivate Typica and Bourbon varietals and are committed to environmentally friendly and sustainable farming techniques. All farms religiously work towards converting 20% of the farms into forests through reforestation efforts.