Peru El Pino
caturra, catimor, typically
As with many farms of Peru’s Cajamarca region, Finca El Pino is small, but far from lacking. Miguel Garcia grows a few different varieties in clay loam soil on 1-hectare of land. This coffee is picked and depulped the same day, fermented for 14-20 hours, and washed two or three times before being dried on raised beds for 7-10 days.