Farm: El Huyacan - La Palma Producer: Antonio Regalado Diaz Importer: Cafe Imports Variety: Bourbon, Caturra, Typica Harvest: November 2018 Size: 11 hectares Elevation: 1750M Town: El Diamante Milling: washed three times Drying: dried on raised beds for 15 days Fermentation: fermented 18 hours dry Finish Phase: First crack Tasting Notes: Cherry, sugarcane juice, lime, caramel Retail Price: $19/12oz. box
Antonio Regalado Diaz farms coffee on about 11 hectares of his 26-hectare farm. He grows a combination of Bourbon, Caturra, and Typica—classic varieties in Cajamarca, Peru. After the coffee is picked ripe, it's depulped either the same or the following day, and then fermented for 18 hours dry. It is washed three times in fresh water to remove the mucilage, then dried on raised beds or parabolic driers for 15 days or so.