El Diamante, Cajamarca
Cherry, raisin, caramel
Antonio Regalado Diaz farms coffee on about 11 hectares of his 26-hectare farm. He grows a combination of Bourbon, Caturra, and Typica—classic varieties in Cajamarca, Peru. After the coffee is picked ripe, it's depulped either the same or the following day, and then fermented for 18 hours dry. It is washed three times in fresh water to remove the mucilage, then dried on raised beds or parabolic driers for about 15 days.
Farm: El Huayacan, La Palma
Variety: Bourbon, Typica, Caturra