Whilst we are not (yet) an organic certified roastery, Peru produces a huge amount of certified organic coffees (this being one of them). At 6.25 hectares, La Babilia (Rubio’s farm) is about twice the Peruvian average.
As is typical in Peru, this coffee is pulped within a day of being harvested, prior to being fermented dry for 24 hours. It’s then washed three times before being dried on concrete patios under shade for approximately 20 days.
Corazón de Jésus, Huabal, Cajamarca