Peru Nancy Mendoza Gesha Washed

Nancy harvests with her husband and children, living in the same village where her farm is located, in an area called Barrios Altos. After selecting only ripe cherries, she puts the harvested cherries into a large washing tank, where any initial impurities are soaked and then washed away, a process that takes about two hours in total. Then, she places the cherries in grainpro bags, sealed in plastic barrels for 72 hours. She then pulps the cherries, and then for 48 more hours the pulped coffee continues fermenting.

 

Then, she washed the pulp away three times, and lays the cherries out to dry on raised beds in a covered building with natural airflow. After about 10 days of drying, the parchment is bagged and delivered to the Alpes Andinos Association in Jaén, Cajamarca for cupping and QC.

 

This is Nancy’s first gesha harvest, having worked with Caturra, Bourbon and other varieties for awhile. She is a third-generation coffee farmer through her dad and grandfather.