Peru El Diamante Doña Luz

This coffee is from Luz Mely Aguilar Sánchez, a farmer in El Diamante village. The village is roughly 5 hours from Jaen, tucked away in the highlands of San Jose de Lourdes. She, and her husband Roger Chilcon, manage 3 hectares of land in El Diamante, on which they've planted a mix of Bourbon, and Caturra. Though not the only farmer to do this, Luz bags up the coffee cherry from the day's harvest and seals them up for about 24 hours before processing. The idea is to start fermentation within the cherry in the hopes of translating to a more complex cup (often realized as an increase in fruited notes). She and her husband also employ a somewhat long fermentation times (36 hours) which can have a similar affect on flavor profile. Once dry, the coffee is stored in polyethylene sacks that remain covered until transport in order to help preserve the quality. The coffee is still in it's outer parchment layer too, which also helps with freshness, and won't be removed until ready for export. Their farm sits between 1850 and 1900 meters above sea level.