SAMBA - 48 hr dry ferment, washed Caturra - Peru

Starting with just a quarter of a hectare, Joselito has steadily built his farm through curiosity, perseverance and a relentless pursuit of quality. Years of refining his approach to soil health, shade management, organic fertilisation and careful pruning have resulted in a thriving coffee farm where every harvest reflects his dedication to exceptional coffee. Only fully ripe cherries are hand-picked before undergoing a 48-hour dry fermentation in bags, followed by washing and a slow, carefully managed drying process in a parabolic dryer. The coffee is regularly turned throughout drying, allowing it to gradually reach its ideal moisture content and preserving the clarity, balance and character of the final cup.