Description

This lot comes to us from producer Gilmer Mego of San Jose de Lourdes, Peru. His farm, Finca El Zapote, is a 2-hectare farm where he grows coffee varieties such as Costa Rica 95, Bourbon, Pache, and Caturra, along with vegetables, wheat, and fruit trees. This lot was harvested at peak ripeness, depulped, fermented on average for 14-20 hours, then moved to the parabolic dryer for an average period of 5-9 days.

For more information about coffee production in Peru, visit our Peru page.