Maximiliano is one of the most respected growers around El Huabo in San Ignacio, northern Peru. His farm is planted with 4ha of coffee. Mainly Red and Yellow Caturra but also Parainema and Geisha.

The cherries were hand-picked at peak ripeness. They are then floated to remove defects and pulped at the farm the following day. Maximiliano leaves them to dry-ferment for about 24h, after which the parchment is washed to remove the remaining mucilage. Once washed, the parchment is dried in a parabolic dryer, under shade, for 15 to 20 days.

This coffee is part of a sourcing program through an organization called Origin Coffee Lab. Their mission is to impact the lives of small shareholders through the Solidario project. In this program, they teach both financial and agricultural techniques to enable lasting change. The progressive Solidario model aims to improve farm practices and make coffee farming a sustainable future for the community.

Maximiliano thinks outside the box, pays great attention to details, and is very quality-oriented. This coffee is the result and the proof of his amazing work.