A SWEET AND BALANCED COFFEE FROM PERU!

El Guayacán is grown in San Ignacio, near the Ecuadorian border of northern Peru. The coffee gets its name from the striking yellow guayacán trees that provide vital shade and protection for the coffee plants below. The producers of El Guayacán are committed to continuous quality improvement. Harvest begins with the careful selection of fully ripe cherries, which are carefully sorted for quality. The cherries are then dry-pulped and fermented in open-air tanks for 30–50 hours. After fermentation, the coffee is washed two to three times and dried in solar dryers for 15–20 days until it reaches 11% moisture content.  The result is sweet and balanced with notes of mandarin, Biscoff, and panela.