We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer:  Isabel Correa Paz
Farm: La Mandarina
Region: La Palma, Chirinos, San Ignacio, Cajamarca
Varietal: Caturra, Pache
Process: Washed
Altitude: 1800 masl
 
Isabel Correa Paz owns La Mandarina, a 6-hectare farm with 5 hectares of coffee planted, primarily with Caturra and Pache varieties but some others mixed in as well. Coffee is picked ripe and depulped either the same day or the following day after the harvest. The seeds are fermented for 24 hours dry, then washed clean of mucilage three times. The coffee dries for 12–18 days on raised beds under a cover of shade.
 
Peru's lush highlands and great established varieties have begun in recent years to offer the potential for growers to produce coffee with great cup quality and thus net a far greater income for their families.
 
Credit: Cafe Imports Australia