An'chavin'a, Washed

Lemon, toffee & red cherry.

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Maria Ramirez's coffee journey from farm worker to farm owner is a testament to her life-long passion for coffee. Maria Ramirez and her family began their coffee journey as paid farm workers over a decade ago where they learnt the intricasies of coffee processing and farm care. Fast forward 10 years and their perseverance paid off when they purchased their own 7 hectare farm. At 2,100 metres above sea level, Maria and her family meticulously manage the coffee processing at their home wet mill. After depulping, the coffee ferments for 48 hours, soaks in clean water for 24 hours, and dries in the sun for 4-5 days with hourly rotation to ensure consistent drying. The end result is a delicious cup laced with notes of lemon, toffee & red cherry. 

--- Suggested Recipe ~~~ In: 22g Out: 44g Time: 30sec Temp: 94.5°C ===

Produced by Maria Ramirez, the An'chavin'a is a washed coffee grown at 2100 masl. This specific lot is roasted by Five Senses and features a profile defined by notes of lemon, toffee, and red cherry. While washed coffees are generally celebrated for their clean, bright acidity and ability to highlight the inherent characteristics of the bean, the specific sensory experience of any cup can be better understood by referencing the flavor wheel.

The processing method plays a significant role in the final cup profile, as the removal of the fruit before drying typically results in a more focused, transparent expression of the coffee’s origin. For those interested in how different techniques influence the final product, our processing methods explainer provides a deeper look at the impact of the washed method compared to other common practices. This coffee serves as a refined example of the clarity that careful cultivation and processing can achieve.