Coffee Collective - Rosa

Produced by Rosa Mego Huaman at her farm El Eucalipto in Cajamarca, Peru, this washed coffee comprises Bourbon, Caturra, Gesha, and Catimor varieties grown at altitudes between 1,600 and 1,700 meters. Rosa, who has over 30 years of experience in coffee cultivation, transitioned to specialty coffee in 2018. She employs meticulous post-harvest processing, including selective hand-picking, a 24-hour cherry rest, and fermentation in airtight bags for 20–30 hours, followed by triple washing and solar drying for 8–10 days. Investments from quality bonuses have enabled her to build a new drying facility, enhancing temperature control and capacity. The result is an elegant and sweet cup with gentle floral notes and aromas of plum and chocolate