This exceptional coffee lot is grown in the remote Perla Mayo village in Peru, high in the Andes. It’s a carefully curated selection of mixed varieties, cultivated by a dedicated group of local farmers connected to their traditions.
The cherries are handpicked, meticulously sorted to ensure only the ripest make it into the lot, de-pulped, and dry-fermented for 24 hours to enhance sweetness and complexity. After fermentation, the coffee is washed to remove the mucilage, contributing to its clean, bright profile. Finally, the coffee is dried on patios for about 16 hours to reach the ideal moisture level.
The coffee farms of Perla Mayo sit at an average altitude of 1800 masl, a terroir ideal for producing high-quality coffees. Farmers grow a variety of traditional types, including Red and Yellow Caturra, Pache, and Typica, each contributing to the coffee's complex and balanced flavour.
While the traditional washed process remains common in the region, a forward-thinking group of farmers is also experimenting with innovative methods like the natural process. This exploration promises to further diversify the region’s flavoUr profiles and highlights the farmers' commitment to continuous improvement and innovation.
