Café de especialidad en grano tostado Perú Bourbon – Double Fermentation
 
From the Cedruyoc Farm in Calca, Yanatile, this 100% Bourbon coffee is carefully cultivated by Juan José Huillca, who combines traditional farming with scientific precision. Through an innovative double fermentation (48 hours “in cherry” and 36 hours after pulping), the coffee’s sweetness and complexity are enhanced, while sustainable organic practices support both the farm and the local community.
Lightly roasted, this coffee reveals bright notes of papaya and red apple, with tropical fruit characteristics and a clean, nuanced profile, perfect for brewing as pour-over or espresso