Batch #4: Freshly harvested coffee cherries were fermented whole in sealed tanks for 24 hours before being pulped. The pulped coffee then was returned to the sealed containers, and fermented in an anaerobic environment again for another 36 hours. The fermented coffee was then fully washed, and dried on shaded beds for 7–10 days.
Mediumlight Roast
Country Peru
Region Cajamarca
Producer Smallholder Producers
Farm Finca Chirimoya
Variety Caturra, Catimor, Bourbon, Gesha
Process Washed
Harvest May–October
Tasting notes Silky, Hazelnut, Green apple, Blood orange, Caramel
Elevation 1758 meters
Certified organically grown coffee beans
English 
Danish