This coffee, named for a mountain in the Andes, is clean and citrusy with berries, honey and tropical fruit, and is FTO certified to boot!
Peru holds exceptional promise as a producer of high-quality coffees. With extremely high altitudes and fertile soils, the country’s farmers are famous for their stunning specialty coffees.
Pre and Post Harvest:
Farmers selectively handpick ripe, red cherry and process it on their farms. The cherry is fermented for 20 hours and then pulped. Most of the farmers working have an ecopulper, which uses less water. Pulped coffee is fermented in water for 30 hours. Following fermentation, coffee is washed in clean water and laid on patios or elvas on the roofs of their homes. Parchment is raked frequently to ensure even drying. It takes approximately 20 to 22 days for parchment to dry
Best suited for the Espresso Brewing Method (Espresso Machine, French Press or Moka Pot).
Asociacion De Productores Cafetaleros Agroecologicos “San Juan” was founded in early 2016 by 66 coffee producers committed to using good agricultural practices and certifications to improve the income & living conditions for member growers.
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