Organic Green / Roasted coffee 83+
1200 -1900 m.a.s.l.
Berries, citrus fruit, sweet, raw cane
Catimor, Pache, Mundo Novo
Organic Green / Roasted coffee 86+
Floral, fruits, peach, citrus, passion fruit
A MAGICAL JOURNEY THROUGH THE PERUVIAN FLAVORS
Discover the treasures of a land blessed by the rich amazonian biodiversity and the ancient wisdom of the Andes.
HOW DO WE DO IT?
The coffee farmer identifies the elements provided by nature in order to select the area in his parcel where he will seed, taking into consideration the temperature, shading, humidity level and height. Only ripe coffee is harvested.
Specialty coffees are depulped the same day they are harvested. The external skin and pulp are removed from the fruit, leaving only the bean covered by a husk.
The recently depulped beans are left to settle in special tanks for the mucilage to be fermented. The processing time varies according to the temperature (between 12 and 18 hours), until the parchment surrounding the beans acquires a rougher feel.
After fermentation, the beans are washed with potable water until a rough texture is felt when rubbing them. This indicates that the mucilage has been removed.
The coffee beans are sun-dried in the traditional way, and are manually selected to eliminate sticks, stones, defective and chopped beans.
After the beans obtain the adequate humidity during the drying process (12%), they are carefully stored so that they are not exposed to further humidity or strong odors.
We roast it by hand and with special care, as this process defines the scent and flavor of the coffee.
It is performed at different stages throughout the process; the objective is to analyze its quality and flavor.
The maturity of the fruit is indicated by a change in color on the outer part of the corncob, which depends on the variety of the cacao. In addition, it is possible to recognize the degree of maturity by the sound the fruit produces when it is tapped by the fingers.
It is done manually since the corncobs do not mature at the same time. Great care must be taken not to damage the plant's floral cushion when extracting the fruit in order to ensure future reflowering.
The grains are classified by pulp quantity and ripeness.
The sugar contained in the pulp that surrounds the bean (mucilage) is transformed into alcohol by the yeast, and this is then turned into acetic acid by the bacterial activity. Fermentation is mostly done in wooden sacks or crates, and lasts from 3 to 7 days.
This process consists on reducing the moistness of the beans from 55% to about 7%. The process is normally sun-dried and lasts between 5 to 7 days.