- ### About Luz Sanchez | Peru Luz and Roger are the owners of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district. They grow both yellow and red caturra and all of the land is above 1900masl. Cherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then depulped and fermented for 24 to 36 hours depending on the weather conditions. This extended fermentation and cherry maceration gives the cup a pronounced fruit note which complements the pronounced citric acidity that comes from the high altitude. - ### Coffee Info **Tasting Notes:** Apple | Sweet Citrus | Caramel **Processing Method:** Washed **Varietal:** Caturra **Importer:** Falcon Coffees

- ### About Luz Sanchez | Peru Luz and Roger are the owners of 3 hectares of coffee in the El Diamante village of San Jose de Lourdes district. They grow both yellow and red caturra and all of the land is above 1900masl. Cherries are picked as ripe as possible before being pre-fermented overnight in bags. These macerated cherries are then depulped and fermented for 24 to 36 hours depending on the weather conditions. This extended fermentation and cherry maceration gives the cup a pronounced fruit note which complements the pronounced citric acidity that comes from the high altitude. - ### Coffee Info **Tasting Notes:** Apple | Sweet Citrus | Caramel **Processing Method:** Washed **Varietal:** Caturra **Importer:** Falcon Coffees