Peru La Pitajaya Yellow Bourbon Anaerobic Natural

THE PROCESS
The cherries were placed in oxygen-free containers for 4 days at an average temperature of 15°C. To maintain the low temperature, they were submerged in water.
Afterward, they were transported for 2 hours to Zonanga for drying. In Zonanga, where the temperature is 35°C, the cherries are first aired and inspected to remove any green or underripe cherries. Two hours later, they are placed on platforms that are open to the air but shaded by mango trees. This drying process lasts approximately 30 days.


THE CHICHA CHALLENGE
The Chicha Challenge is an exciting micro lot processing competition that showcases the creativity and passion of Peru's top coffee producers. In 2024 competition, the best producers have crafted unique micro lots, resulting in 12 exceptional coffees that highlight vibrant, fruit-forward flavors.


YELLOW BOURBON
Yellow Bourbon is an early Arabica coffee variety known for its exceptional cup quality and higher yield. It first appeared in the 1930s in São Paulo, likely as a hybrid of Red Bourbon and Yellow Botucatu. Although it was gradually replaced by higher-yielding varieties, Yellow Bourbon remains highly valued for its unique flavor and continues to enhance the specialty coffee market globally.