Elicer Diaz Diaz is from El Progreso, la Coipa. He owns two and a half hectares of land, where grows various varieties of coffee trees, but most of them are Caturra and Bourbon.
After harvesting ripe coffee, Elicer washes it in clean water from a local stream which is part of his farm. The main thing he pays attention to is the thorough sorting and inspection of the quality of the collected and washed coffee cherries. Immediately afterward, the cherries are placed on african beds for drying for 35 to 40 days, where they are raked or turned by hand to ensure even drying and prevent mildew. The processing is accompanied by thorough logging, which is standard here.
We chose this coffee as the first coffee of the season from Peru. We were very pleased and fascinated by, despite the obvious taste and aroma of dry-processed coffee, you can also find very beautiful fruit tones resembling dried cherries, vanilla with the character of red wine, and finally, you could recognize some of the dark chocolate. Coffee is great and very well suited for alternative methods of preparation.