Peru as a coffee origin has traditionally been viewed as a reliable source for reasonable quality organic and fairtrade lots, but the specialty scene there has developed tremendously in the last couple of decades. There is amazing potential here for high quality coffees—high altitudes, rich biodiversity, and diverse microclimates give each region a unique character. With many specialty farmers now focusing on growing both traditional and exotic varieties like Gesha, and many producers operating their own processing facilities, the potential for outstanding and unique coffees is exceptionally high.
Nevado has been experimenting throughout the harvest period with different fermentation methods and times to find the sweet spot for his coffees. After much trial and error, he has settled on a process involving a two-stage fermentation—the first in cherry and the second pulped.
After picking, the ripe cherries are hand sorted to remove any green or underripe fruit from the field, then rinsed of dirt and floated to remove lower quality (underweight) fruits. The floating cherries are placed in plastic barrels with a hermetic seal and airlock, where they ferment for 12 hours. Following this initial fermentation, the cherries are pulped and returned to the same barrel for a further 24-hour fermentation.
Nevado dries all of his coffee on raised beds or on a covered patio—essentially a small greenhouse with a wooden floor and tarpaulin mat. Since the farm's climate is quite changeable, drying time can vary considerably, but Nevado maintains good ventilation in the drying tents to achieve a slow, even drying process. Generally, the coffee takes 15 to 20 days to dry. Once moisture content reaches 11–12%, the coffee is bagged and rested for at least two weeks.