LAST CALL - AEON FLUX - Peru

Peru, Cusco - Quellouno
Varietal: Bourbon
Process: Washed (72 hours Dry Fermentation)
Altitude: 1800-2000

Alejandro and Synthia Castañeda are dedicated coffee producers in Quellouno, Cusco, Peru, cultivating Bourbon varietal coffee at elevations between 1,800 and 2,000 meters above sea level. Their meticulous approach involves a 72-hour dry fermentation process, where selectively harvested cherries are pulped and fermented in their own mucilage within airtight conditions. This method, maintained at temperatures between 13°C and 18°C, allows for precise control over pH and sugar levels, enhancing the coffee's complexity and flavor profile.