A sweet and balanced coffee from Peru!
El Guayacán is grown in San Ignacio, near the Ecuadorian border in the Andes of northern Peru. The coffee gets its name from the striking yellow guayacán trees that dot the Cajamarca landscape, providing vital shade and protection for the coffee plants below. The smallholder producers of El Guayacán are committed to continuous quality improvement and to better working conditions.
Harvest begins with the careful selection of fully ripe cherries, which are floated to remove low-density fruit. The cherries are then dry-pulped and fermented in open-air tanks for 30–50 hours. After fermentation, the coffee is washed two to three times and dried in solar dryers for 15–20 days until it reaches 11% moisture content.
The result is a sweet, balanced cup with notes of mandarin, Biscoff, and panela.