La Fortuna
Our delicious Winter Espresso coffee is grown on the La Fortuna Farm in the Los Cedros area of Pomahuaca. Pomahuaca District is one of twelve districts in the province of Jaén, in the Cajamarca region of northern Peru. La Fortuna is a four hectare farm owned and managed by Mariano Alcarazo Paredes, a 42-year-old producer with two children. Unusually, the entire farm area is planted with coffee.
The coffee variety used in this lot is Marshel. After harvest, ripe cherries are rested for 24–40 hours before pulping. The coffee is then dry-fermented in bags for approximately 24 hours. Following fermentation, the coffee is washed twice and then dried on beds and tarpaulins for around 30 days, depending on conditions. When it reaches a stable moisture content the coffee is then suitable for export and long-term storage.
