PERU - SAN FELIPE / Bourbon, Typica / Anaerobic Washed / NEW

SAN FELIPE

Recognizing that the soil and climate offered ideal conditions for high-quality coffee
production, Mr. Jiménez began planting several coffee varieties. When the first crop was
harvested, he sent samples to a laboratory, where a coffee taster’s analysis revealed
exceptional qualities, officially classifying it as a specialty coffee.

THE PROCESS

Harvesting is done selectively, with only fully ripe cherries picked. Immature, overripe, and ground- fallen cherries are excluded. After harvest, the cherries are pulped and the coffee undergoes an anaerobic fermentation for approximately 60 hours. Once fermentation is complete, the coffee is thoroughly washed with clean water to remove any remaining mucilage. The coffee is then dried in parchment on African raised beds inside solar tents for 15 to 18 days. This method allows for controlled drying while protecting the coffee from contamination. Once drying is complete, the parchment is packed in carbonated and/or GrainPro bags, placed inside protective sacks, and stored on wooden pallets in a clean, dry environment free from excess humidity and foreign odors. It remains there until it is transported to the cooperative for final handling.

SUSTAINABILITY 

Long-term environmental and social resilience is supported through agroforestry, responsible resource management, and continuous farmer training. Tree and fruit planting initiatives, implemented in partnership with Rabo Foundation, enhance biodiversity, improve soil health, and strengthen climate resilience. Producers receive ongoing guidance on sustainable cultivation, processing, and storage practices that protect quality while reducing environmental impact.