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Field Report: Peru 2016 This lot comes to us from producer Nehemias Flores of Nuevo Trujillo, Peru. His farm, Finca La Encantada, is a 2-hectare parcel of which 90% is planted with Costa Rica, Bourbon, Pache, Caturra, along with vegetables, wheat, and fruit trees. Nehemias first acquired this farm in 2011. This specific lot was harvested at peak ripeness, depulped, fermented on average for 14–20 hours, then moved to the parabolic dryer for an average period of 5–9 days.
For more information on Peruvian coffee, visit our Peru Origin Page.
