Close up image of green beans on drying patio.

A micro-lot produced by a group of small holders from Amazonas, Peru. For this lot, cherries were picked following a strict ripeness criteria, and were later transported to the local central station where they were fermented in cherry for 24 hours, then de-pulped leaving the mucilage on the parchment and later fermented for an additional 24 hours. The lot was then sun-dried on raised beds for 16 days.

This micro-lot is 100% Caturra. This varietal originated in Minas Gerais, Brazil. It is a natural mutation of the Red Bourbon.

  • Farm / Mill: Small holder producers
  • Region: Amazonas
  • Variety: Caturra
  • Process: Honey
  • Altitude: 1700-1750 masl
  • Harvest: July 2021