Justino Huamán

"Justino's farm Finca Limonniyoc has been growing typica and bourbon varieties for 15 years, and geisha just for the last five years. Their drying area receives natural shade from pacay and other native trees. They use traditional methods such as pack animals to transport their coffee down from their perch at 2100 meters. After harvesting only ripe cherries, the coffee was pulped, leaving just part of the mucilage intact. Following a brief fermentation, the coffee was washed and then dried on raised beds over 15-20 days."