Peru David Garcia Diaz
David Garcia Diaz owns two 1.5 hectare plots of land in the village of San Francisco in San José del Alto. This coffee comes from his highest elevation farm, which sits at 1800 masl. He and his family pick all of the coffee themselves. They pre-ferment the cherries overnight before depulping and fermenting once more for twenty four hours. The coffee is then dried on raised beds for two weeks. You can taste all of the care taken in producing this coffee. The cup is full of complexity, with notes of raspberry, apricot, toffee, and melon.