This coffee is picked selectively before being fermented for around 36 hours, washed and then dried for two weeks.
The coffees from this biodiverse, lush area have a very distinct cup profile, full of complexity and bursting with floral notes. However the area is isolated and it has received very little investment both in general and in terms of coffee production. As a result of the lack of investment, many farmers remain un-associated and there isn't much of a presence from coops or associations, which means the coffee quality, has remained low and intermediaries rule the roost.
However, despite the challenges, the quality potential and impact that can be made on producers through giving access to the specialty market make it worthwhile and one of the most exciting areas of Peru and Latin America.
