PERU- ANDRES BAZOS- DOUBLE ANAEROBIC

Andres is a coffee producer who inherited the farm ‘Llave de Oro’ (Gold Key) from his great grandfather. His farming practices have come a long way since he took over the farm and in the last decade has invested heavily in learning more about specialty coffee.

The farm primarily grows Caturra, Catimor, and Bourbon varieties in Palomar, the region of Junin. The altitude ranges from 1600 to 1800 masl.

Llave de Oro has implemented strict quality control measures throughout the coffee production process. The processing and fermentation is done in-house where cherries are sorted and then sealed in stainless steel tanks for 24 hours, it’s then pulped and fermented again for further 24 hours in ceramic tanks. They are then put on raised beds in a drying room until 10-11% moisture is reached.

Tasting Notes: toffee + dark chocolate