(UNLOCKED) PERU La Pitaya

PROCESS:
This lot is a testament to teamwork, innovation, and meticulous care. The process starts with careful harvesting, followed by anaerobic fermentation in oxygen-free containers for 4 days, with an average temperature of 15°C. To keep the coffee stable during fermentation, they used water infused with lemongrass, maintaining a consistent temperature. After fermentation, the coffee was transported for 2 hours to Sonanga, a warmer area near Jaén, where the drying process begins. The cherries, still in their skins, were spread out on raised drying beds one meter high, preventing contamination from dust or soil. During this stage, the cherries were sorted again to remove any green or overripe fruits. Finally, the coffee rested for 30 days under the shade of mango trees, covered at night to protect it from rain.