Peru, Elisa Diaz Estela

This coffee comes from Elisa Diaz Estela’s 3-hectare farm known as El Cedro Y Romerillo. Elisa grows about 1,500 Caturra trees. The coffee is picked ripe and depulped the same day, then fermented dry for 15–18 hours before being washed three times. After washing, it is dried on raised beds and on rooftops for 10–15 days. From this micro-lot we get caramel, honeysuckle and pear. Enjoy!!!!

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