This coffee comes from the region of Oxapampa (Perù) where the native community Yanesha produces coffee following the Permaculture principles.
Employing the Permaculture means rebalancing the relationship between the humanity and the planet earth, designing the ideal eco system to allow the total natural growing up the plant of coffee, avoiding the use of chemical fertilizers and pesticides. In addition to the respect for the nature, the other Permaculture's principles are the respect for the human being and the fair trade. The producers get the right value for their products and the community's profits are reintroduced into the community itself in the form of education, equipments, facilities and healthcare.
Moreover, this project aims at preserving and regrowing the Amazon rainforest, paying specific attention to the native communities which inhabite those areas.
The Kornesha lot, produced by Dante Lale, is marked out by its peculiar processing techniques, accortding to which after the stripping, the coffee is submitted to an anaerobic fermentation for 24/36 hours into iron containers. Thereafter, the classic washing and drying
Single Origin Peru Kornesha - 250g
caramel | cocoa | toffee
Community: Yanesha of Tsachopen
Farm: Finca Santa Rosa
Variety: Red Bourbon and Catui
Altitude: 1,650 masl
Process: Washed, anaerobic fermentation 30 h
Drying process: sun dried