Peru Milton Rojas Anaerobic Washed Espresso

MILTON ROJAS
Milton Rojas grew up in a coffee farming family. His two-hectare farm, called Los Varejones, is located in a high-altitude region where cooler temperatures and rainfall extend the drying process—often taking around 15 to 16 days. Milton grows the Bourbon variety and follows a precise fermentation method: first fermenting the cherries for 48 hours, then depulping and fermenting the parchment coffee for an additional 32 hours.
Because of the farm’s climate, drying can be challenging, but Milton treasures the natural beauty of his land, which also includes bananas, yucca, and native shade trees such as cedro (cedar) and guava. Coffee is his family’s main source of income, and between harvests, he focuses on pruning shade trees and maintaining the farm.