Peru – Rioja Griselda

A low-intervention process, classic for this area of northern Peru. After picking, cherries are rested for between 24-40 hours (depending on air temperatures during the process) before being pulped and fermented in bags for a further 24 hours. The beans are then washed twice and dried for around 30 days.

The result is a cup with prominent sweetness, acidity and berry notes. It’s an excellent example of the coffees to be found in a region with vast and untapped potential in quality.