Our latest Peruvian stunner is from a young producer Roiber Becerra from the Amazonas region. Roiber focuses a lot on the quality of his farm, the soil, the pre and post harvest techniques that lead to the best coffee he can produce. He is currently heavily invested in installing an agroforestry system across his farm and dedicating much of his land to cultivating Geisha.

This Geisha is processing as 'Anaerobic Extended Fermentation Natural'. The total time of fermentation varies according to the weather, if it’s a little rainy 75 or 76 hours and if it’s very sunny then 68 to 70 hours, but usually 72 hours. This first step is done in cherry, in timbos (plastic tubs), sealed without oxygen.

After the fermentation, the cherries are taken to the solar dryers where they dry for a minimum of 30 days, during this period they are constantly being monitored and moved to different levels within the solar dryer according to the moisture levels. The coffee finishes drying once the 11 - 11.5% moisture levels is reached.