Peru Milton Rojas Anaerobic Washed Espresso

Highlights

“Milton Rojas grew up in a coffee farming family. His two-hectare farm, Los Varejones, is located in a high-altitude region of Cajamarca, Peru where cooler temperatures and rainfall extend the drying process to around 15 to 16 days. Milton grows Bourbon and follows a precise fermentation method: first fermenting cherries for 48 hours, then depulping and fermenting the parchment coffee for an additional 32 hours. Coffee is his family's main source of income, and between harvests he focuses on pruning shade trees and maintaining the farm.”