Anibal Alarcon

This coffee comes from the Alarcon family's farm, La Palestina - one of the largest farms in the Origin Coffee Lab network. The farm is divided into seven parcels in Peru, now run by the Alarcon brothers.

When harvest time comes, they collectively pick and process coffee for better efficiency. They work together, each with different specializations within the cultivation and processing chain. This has led to consistent quality results while opening doors for experimentation. Anibal (one of the Alarcon brothers) specifically works on meticulous fermentation, as well as planting and management. His Bourbon lot is certified organic. After 72 hours of fermentation, the coffee is dried on raised beds for 12 to 15 days. 

We roasted this coffee to be served as a delicate, round and sweet espresso, with some notes of peach and black cherry.