This coffee is produced by the Cortez family in the region of Cajamarca, Peru. Their farms are beautiful and surrounded by pine and guama trees that provide shade for the coffee plantation. The shade trees help to maintain cooler temperatures allowing the cherries to mature slowly and develop more sugar content.
This coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 90 hours, maintained at a temperature below 22oC. In this environment, the bacteria feed on carbohydrates and sugars found on the mucilage leading to a higher concentration of lactic acid. Then this coffee was placed on raised beds until 11% moisture content is achieved.