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.
250g wholebean, 1kg wholebean, 250g filter ground, 1kg filter ground