PERU Bourbon Anaerobic Washed - Germán Carranza Barboza

Germán picks ripe cherries and removes the floaters. He then places the cherries into a 50 gallon plastic tank, sealing it for three days (72 hours) to create the anaerobic effect. He then drives the coffee about an hour down to the valley by the Marañón River in the small village of Puerta Malleta where he shares a drying facility with his family. As opposed to at the farm, which is often subjected to heavy rains and cloud cover, Puerto Malleta has almost desert-like conditions, where the coffee dries evenly on ever-so-slightly raised beds (the word in Spanish they use is “trays”) close to the ground and under shade for about 20 days.