Don't miss out on this refreshing and juicy coffee from Peru by Swiss roaster Balloon Coffee Roasters this summer! The coffee has undergone natural anaerobic fermentation, allowing you to discover tropical notes of carambola in every cup, which, together with pear and pink grapefruit, create an irresistibly fruity and complex profile that will delight you not only on hot days.
La Chacra D'dago farm is a place where sustainability and biodynamic agriculture have become an everyday reality. Family tradition blends with an innovative approach to soil and environmental care. Farmer Cesar Marin continues the legacy of his father, Dagoberto Marin, who in 2005 embarked on an ambitious project to convert 50 hectares of land to biodynamic farming and permaculture. The goal was to restore fertility without toxins and create a harmonious ecosystem that promotes soil health and coffee quality. Thanks to careful soil management, the use of natural processes, and respect for nature, the farm is able to produce coffee that is not only of excellent quality but also environmentally friendly and beneficial to the local community. La Chacra D'dago is therefore not just a farm but a model of sustainable agriculture that shows how tradition can be combined with modern ecological principles.
The coffee was processed using the natural anaerobic fermentation method. The cherries were carefully sorted and then sealed in plastic tanks without air access, where controlled fermentation took place. This process significantly enhances the natural sweetness and rich body of the coffee. After fermentation, the beans were dried in the sun in whole fruits, which gave them their typical complexity and intense fruity notes. The result is a coffee that will delight anyone looking for exceptional quality, a unique flavor profile, and a story behind every bean.
- Altitude: 1550–1600 m above sea level
- Producer: Cesar Marin