This lot is a blend of day lots from the La Huaca village in the Huabal district. Coffees from La Huaca have a very distinct cup profile, which is due to the micro-climate in the area – very humid and wet – and also the deep red, African-like soils.
All of the producers pick and process their coffee themselves. Once picked, cherries are depulped and fermented for around 24 hours, usually in bags as very few producers in La Huaca have tanks, before it is washed and placed on a patio to dry. In this area, it takes a little longer than average to dry coffee, normally around 20 days.
- Dose: 15g
- Time: 2:30 - 3:00min
- Yield: 250ml