Amparito Rojas

Highlights

“This is the second coffee from producer Amparito Valle Rojas, whose farm El Rollo lies inside the protected forest of Alto Mayo in Amazonas, Peru. Ripe cherry is picked by hand, pulped, fermented for 18-22 hours, then washed and dried on patios or in parabolic driers for 12-22 days. Amaya has sourced from Amazonas for the better part of a decade, drawn both to its consistently sweet, balanced profile and to producers working in balance with the Alto Mayo ecosystem, home to a wide cross-section of native Peruvian wildlife and many Amazon River tributaries.”