Peru Perlamayo Familia Rioja

This lot is from a member of Rioja family, who manage several small coffee farms a Perlamayo Huabal. This particular lot is from the small, 1 hectare farm called La Guaba, managed by Emma Rioja. Like the rest of the Rioja family, she grew up working her family farm, and this land was passed down to her from her father some 10 years ago. Since then, she's continued to maintain a mix of cultivars, like Caturra, Costa Rica and Nacional. The farm sits at 1877 meters above sea level, and the colder climate lends to longer fermentation times. After harvesting the cherries from the trees, they first "rest" the coffee for around a day and a half before pulping the seeds of the outer cherries. Then the coffee is fermented in plastic bags for 2 days. The processing seems to support the moderate fruit flavors and syrupy sweetness found in the cup. She produces around 40 quintales of coffee each harvest, which means these 10 bags are roughly 1/3 of her coffee from last year.