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 El Laurel starts with 20 hours of dry fermentation, followed by washing and rinsing, and then sun-drying on tarp-covered patios. Drying takes about 10-20 days on average depending on the

weather conditions.