Altitude: 2000 MASL
The coffees come from four regions of San Fernando, Pacayamba, Amabamba and Apaylla and the processing is controlled by the Cooperativa Incahuasi. The majority of the cherry comes from the San Fernando are who produce about 60 - 70 % of the total volume. The process is carried out with good control of a harvest with selective picking and separation of the cherry at the first step. Coffee is then cleaned and washed before being placed on raised African style dryinig beds. From here the coffee is laid thinly to start with to get the skin drying phase done where the moisture will reduce fro 55-60% down to 25 - 30%. This stage helps to prevent the spoiling of the coffee and any chance of defects. From here the coffee then takes around 28 days to dry with regular turning on the beds each hour to create consistency and uniformity. Once it has reached 10% moisture the coffee is the stored in the warehoused to rest and be cupped and categorised. The natural process is also good for the environment reducing the need for water that can contaminate local water sources as well as the need fro energy to power mechanical driers. All the drying of these coffees is done using the natural warmth and heat of the sun. They also had two more producers in the top 10 this year as well.
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