EL EDEN, Peru (Washed) Specialty Coffee

EL EDEN is a coffee profile, the name is for a specific process that is typical of a group of farmers. The coffee is fermented in closed bags before being pulped. It is a very different coffee from the usual washed coffees of the region. At the end of the valley where this group is located, the borderlands to Ecuador begin. This area is a place where we work to help farmers with financial stability through our premium prices that we pay. There is a remarkable farm here called La Palestina, where we have seen impressive renovations to the farm that we hope will be a model for others in the region. The major challenge for coffee production will be consistency in processing methods and an expanded understanding of what a well-processed coffee should be. And our consistency in purchasing in the region has shown an improvement in quality, where we expect to see many improvements.

Double Semi-Anaerobic Washed Fermentation \nImmediately after harvesting, the producer performs a flotation process to clean debris and remove floaters (low-density fruit) and performs a first fermentation in plastic bags for approximately 24-36 hours, then passes the coffee berries through mechanical pulpers and performs a second fermentation. in tanks for another 24-36 hours, depending on the ambient temperature. Then, the seeds are washed and dried until the moisture content reaches 9-11%. Hence, the name of the process is double semi-anaerobic washed fermentation.