Peru Francisco Delgado Rivera - La Pena Del Leon (Filter)

Tastes Like: Fresh blackberry, fresh orange, and caramelizing flavours with winey acidity and good sweetness.

Francisco Delgado Rivera owns the 1.5-Ha farm Finca La Peña del Leon, which was founded in 2005. He is part of a family deeply passionate about coffee. They value conserving the environment by protecting trees in the forest and producing compost to fertilize their coffee trees. Looking to the future, they plan to modernize their farm by planting new coffee varieties.

The vast majority of coffee in Perú is Washed, and many producers own their own wet-milling equipment, though smallholders may also deliver cherry to a central processing unit or cooperative for processing. The coffees are usually depulped the same day they are harvested and given a 12–18-hour open-air fermentation before being washed clean of mucilage. (The fermentation time may be longer in cooler areas at higher elevations.) Drying styles vary in Perú, and coffee may be dried on patios, raised beds, in parabolic dryers, or mechanically.

REGION: San Jose del Alto, Cajamarca
FARM: Le Pena del Leon
FARM OWNER: Francisco Delgado Rivera
ELEVATION: 1,850 masl
VARIETY: Gesha
PROCESS: Washed