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 process (48 hours “in cherry” and 36 hours after pulping), the coffee’s sweetness and complexity are significantly enhanced, while sustainable organic practices support both the farm and the local community. As an Omniroast selection, it is expertly roasted to highlight its bright notes of papaya and red apple, with tropical fruit characteristics and a clean, nuanced profile. This 250g bag of whole beans ensures freshness, making it perfect for brewing as a vibrant pour-over or a sophisticated espresso. A truly unique experience from the heart of Peru