Peru Finca El Morito

This Bourbon micro-lot, using a natural process, begins with the selective harvesting of beans with a Brix level above 20. The cherries are then washed to remove any traces of soil or less dense fruit, and only those for direct drying are selected. They then enter fermentation for approximately 30 to 48 hours. 

Direct drying takes place on African beds with direct sunlight during the day and a transparent cover at night to maintain the accumulated temperature for 20 to 25 days. When they reach the required humidity level, they are packaged in special bags to preserve quality. 

Once these procedures are completed a coffee analysis is carried out during roasting and cupping to determine the profile and confirm what we look for in the Bourbon varietal.