This lot comes from the Sambewe AMCOS cooperative, which consists of 442 producers. After harvest, the cherries are sorted and then dried on raised tables. Mixed every two hours during the first 10 days, dried for 24 to 30 days depending on the weather and humidity.
Fun fact: this is already the second coffee this year that’s making a comeback. Last season we had Sambewe as a natural – this time it’s a washed process. If you remember last year’s roast, you already know it’s worth your attention 🙂
P.S. If you’re in the mood for a bit of “coffee nostalgia,” add Peru El Diamante to your cart. Another strong returner – also with us for the second year in a row.
Below you will find recipes for our favourite brewing methods:
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