Marisa Conde Romero, Ermitaño Huillca Quispe, and David Merma Macedo
Typica, Bourbón, Caturra
Coffee is processed on the farms in a traditional washed manner. Up here, with the cooler temperatures, fermentation takes a full 24 hours to complete, and the drying of the washed parchment takes a nice slow 2-3 weeks depending on the weather. The final result is a coffee that is both nuanced and approachable, with a soft citrus and berry-like acidity, a round warm honey sweet-ness, and a deep but clean finish reminiscent of gummy cola candies.