Farmers: A community of two dozen producers from the Gallito
de las Rocas committee
Altitude: 1550m – 1900m
Varietal: Caturra, Pache
These farmers process their coffee via mechanical depulpers,
without the use of water, so the maximum mucilage and
sweetness remains in contact with the coffee seed. After depulping,
they are then dry fermented inside bags or tanks and
then washed. The coffee is then meticulously dried for around
15 – 20 days, on raised beds.
Flora de Selva work closely
with Origin Coffee Lab in Peru
and continue to implement and
improve their practices with
regards to picking, processing,
pest and disease management.
Nectarine, lime, grapefruit.
20.5g dose for a 48-50 gram yield, pouring in 25-30 seconds.