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pounded by hand in a wooden bowl
complex profile
shelf life
while antelope
the coffee undergoes fermentation in tanks for 12 to 36 hours
Regional Huila Peru pounded by hand in aThis coffee is the result of the dedication and craftsmanship of smallholder farmers, who tend to family owned plots and carry out the entire processing on site, using traditional, time honoured methods. The farmers practice selective harvesting, picking only the ripest cherries to ensure a high quality end product. The cherries are depulped on the same day of harvest to remove the skin and pulp, preserving the delicate flavours within. Following
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