Agua Cristalina
PERU
Agua Cristalina is a single farm micro-lot, produced by Fredeslinda Calle and her brother Dionisio. They run a 3-hectares farm near the village of Alto Ihuamaca in the Province of San Ignacio where they grow Bourbon and Caturra varietals and process their coffee on spot. The work of our producers is backed by the local partner of our importer, an organization called Origin Coffee Lab.
Peru has all the potential for producing high-quality specialty coffee, but in most cases, cooperatives still produce low-priced, bulk lots with no traceability, giving no chance to an outstanding small lot to shine through. The aim of our importer is to find smaller producer groups where selective processing and traceability can be solved, either to a single farmer or a smaller group. The wet process at Agua Cristalina starts with 20 hours of dry fermentation, followed by washing and rinsing, and then sun-drying on tarp-covered patios. Drying takes about 12-25 days on average depending on the weather conditions.