Peru Arroyo Uchubamba

10 years ago, in the small town of Arroyo, where no more than 6 families live, local farmer Raúl Ames and his wife saw the opportunity to cultivate coffee in the rich landscapes of the Andean Mountain range.
This is a selective harvest. Beans rest for 24 hours under the shade in their cherries. They are de-pulped and followed by 40 hours of fermentation in tanks covered with polypropylene bags. Finally they are washed with clean water.