This organic certified coffee comes from the Nueva Florida community in the Rio Negro district of Satipo, Junin, Peru. Grown at altitudes of 1750-1800 meters by the Ccoillar family and other small producers, each with 2-6 hectares of land. The coffee features Typica, Caturra, Bourbon, and Pache varieties. Processing involves fermentation for 18-22 hours in open cement tanks depending on weather and temperature, followed by washing with clean water. The beans are dried on raised beds under UV protection. Harvest period is July to September. The coffee is organically certified (SE-EKO-04).
