Specialty coffee from Peru has become more and more popular every year. The demand is growing quickly, but the offer is not growing at the same pace. Still, we managed to get our hands on a double fermented process yellow caturra for our first-ever coffee from Peru.

The double fermented process is different to the more common natural process due to an extra fermentation step done after removing the pulp from the coffee bean. The process is a hybrid between a natural process and the honey process–bringing out the sweetness of the honey process but with a more pronounced edge.

The farmer behind this wonderful coffee is Raul Flores. He inherited a small plot of land from his father but had never worked the land until 5 years ago. He had moved to the coast of Peru looking for a better life. Raul saw returning to the farm as a great opportunity and has been working hard on his coffee ever since; you can immediately tell by the exotic notes present in this cup: a unique profile with brown sugar, black tea, and cherry-like notes.