Fidel Huancas Chinchay, a 27 year old coffee producer inherited his farm's two half hectare plots from his father. Now a family affair, his in-laws and siblings hand pick ripe cherries from dawn to dusk. After harvesting, Fidel single handedly sorts and depulps the cherries to ready them for fermenting. Left to ferment for 3 days, they are then washed 3 times before drying for 10-15 days.
||Medium- Light Roast
||El Pajurillo Farm, La Coipa, Cajamarca, Peru