This coffee comes from the Amazonas region of Peru in the northern region of the country. This is a washed coffee that ferments from 15-30 hours and then is laid out to dry anywhere from 10-15 days on raised beds until the moisture content is correct. This lot is made of from four small farmers, Moises Barboza, Omar Ruiz, Rusley Duarez, and Rodil Tocto.
Cupping notes: Orange - Honey – Vanilla
Roast Level: Full City+ (Medium)
Processing Method: Washed
Varietal: Typica, Bourbon