This coffee was carefully hand-picked to select only the ripest cherries and then hand-sorted to remove any defects. The coffee was sundried on raised beds in temperature-controlled conditions for 25-30 days. This helps the sugars to concentrate as moisture slowly evaporates.
Edilberto is a second-generation coffee farmer. His farm is located at 1600 m.a.s.l in San Antonio, and he grows Pache, Catuai, Castillo, and Caturra.
Edilberto recently began processing his coffee as a natural, and he has achieved successful results. He decided to primarily process his coffees as natural and focused on delivering the best natural coffee from Peru.
Years ago, Edilberto used to grow Catimor; however, this variety was not suitable for high altitudes, resulting in yield and quality issues. Thanks to some economic incentives from the government, Edilberto, and many other farmers transitioned to Catuai, which offers high yields and produces an amazing cup profile.