Region: El Diamante, San Jose De Lourdes
Variety: Caturra, Typica
Process: Washed
Altitude: 1900-2000m
Notes: Red Plum, peach, nougat.

Luz and Roger are the owners of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district. They grow both yellow and red caturra and all of the land is above 1900masl. Most of their relatives also grow coffee in the area and the family manage the farms together. Whilst each family member owns their own land, Roger manages the picking, processing and drying of the coffee. Cherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then depulped and fermented for 24 to 36 hours depending on the weather conditions. This extended fermentation and cherry maceration gives the cup a pronounced fruited note which complements the pronounced citric acidity that comes from the high altitude. Then they dry the coffee inside a ventilated greenhouse on a plastic lined, wooden patio. Once the coffee is below 11% moisture content, they bring the coffee down to Jaén where he delivers it to the Falcon Coffees Peru warehouse.