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Produced by Norma Veronica Huillca of the Valle Inca Cooperative in southern Peru. Coffees from Valle Inca showcase elegant florals, sweet citrus & rich nutty flavors. This lot is an excellent example of the vibrant coffees being grown in Peru. Coffee cherries were meticulously picked and sorted at the peak of maturation. 40-hour wet fermentation followed by 15–20 days drying on raised beds under parabolic cover, wet process method.

Molasses

Floral

Prune

Type

Single Origin

Origin

Cusco, Peru

Roast

Medium-Light

Species

Arabica

Varieties

Gibirinna, Catimor

Process

Washed

Altitude

1900m

Producer

Valle Inca

Download the app for the full Tasting Ground community experience.

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