Finca Voller Peru - Cold Maceration Natural

What you will expect from the cup...

Tropical Fruit, Mango, Hazelnut

Some Information...

Producer : Gregorio Espinoza 

Farm: Finca Voller

Altitude: 1750

Process: Natural ( 120 Hours Cold Maceration , Anaerobic)

Varietal: Red Catuai

About the process...

Selective harvesting is carried out with the aim of having the cherries at a 23° Brix level for consitency. They then place the whole cherries in a freezer for 120 hours.

After freezing, the cherries are dried for 18 days in solar dryers with multi level drying beds until it reaches a moisture level of 11%. They are then rested for 30 days in a dark, cold, cellar.

About the farm...

The coffee farm is located in San Antonio de Chinizo, within the Pozuzo district, Oxapampa province, Pasco region. The farm spans 10 hectares, where coffee is grown alongside other crops like avocados, cacao, corn, and bananas. 

Across 7 hectares is mainly where most of the coffee grows and this includes a number of varietals, mainly Red Catuai, Geisha, Pacamara, Obata, Maragogipe, Typica and Caturra.