Pastry-like with pink berry jammy sweetness and a lingering cacao finish, this blend of Typica, Bourbon, & Caturra was grown by Evert Wilson Ccorimanya in the Chaupichullo community of Cusco in Peru. The coffee is washed processed, which consists of 36-46 hours of submerged fermentation, followed by 15-20 days drying on raised beds. Evert is part of the Valle Inca producer group. His farm, Nogalniyoc, is located in the Chaupichullo community in Calca, where he is producing a stellar mix of Caturra, Typica, and Bourbon. We’re hoping we have the opportunity to work with his coffee in future years. This is his first harvest with the group!