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Located in the Huabal district of the Cajamarca region in Peru lies Finca El Cedro. The region is known for its high altitudes, at an elevation of about 1850 MASL and favourable microclimates. Cajamarca remains mainly semi-dry and semi-cold with very fertile soil at high Andean mountain elevations.
Oswaldo Gonzalez, the owner of the farm, focuses on growing Caturra and Bourbon varieties. Through meticulous handpicking, only the ripest cherries are selected and are depulped on the same day. The cherries are then fermented for up to 18 hours in the open air before they are washed clean of mucilage. Depending on the farm, coffee in Peru may be dried on patios, raised beds, parabolic dryers or mechanically.
The owner's dedication to quality has positioned Finca El Cedro as a notable producer in the Huabal region. His commitment to excellence has significantly played a part in the area's reputation for producing exceptional coffee, making him a leader in his community.
Expect juicy acidity of fresh pears and a syrupy sweetness of cooked red grapes in the cup.
Recommended to rest beans for 7-10 days from roast date before consuming.
