Apolina Arevalo is a founding producer member of Lima Coffees, and his farm is one of the highest in the region, at 2000 meters. Apolina is meticulous about the fermentation of each lot of coffee. Typically he’ll pick his coffee selectively, depulp it the same day, and ferment it for about 30 hours at the highest part of the farm. He uses solar covers to control the drying process which usually lasts for about 15 days. He is constantly working on fermentation experiments in an attempt to improve quality and consistency. His washed yellow caturra is sweet and juicy with loads of plum, orange and dark chocolate.
APRICOT, PEACH & ORANGE BLOSSOM
PROCESS - WASHED
MASL - 2000
VARIETAL - Yellow Caturra
REGION - El Diamante & San Ignacio
ESPRESSO RECIPE - 22 in / 43 out / over 29 seconds