Jhon Saenz Washed

Roaster notes

Carrying the ancestral traditions of the Incahuasi cooperative, producer Jhon Saenz grows his coffee in total symbiosis with the Peruvian ecosystem of the Pacaybamba valley, southwest of Cusco. He actively participates in rehabilitating the Geisha Inca—a local mutation of an Ethiopian variety—cultivated under shade of indigenous trees that preserve biodiversity and local wildlife. For this micro-lot, cherries carefully sorted by flotation undergo a 36-hour dry fermentation in their own mucilage (Dry Honey Ferment), followed by final washing and drying for 10 to 12 days.

Tasting notes