Peru, Jose Cruz Menor
Jose Cruz Menor owns 2 hectares (5 acres) of land in the San Francisco village in Huabal district.
Jose picks and processes his coffee with the help of his family. Once picked, the cherry is pulped at his house on a small motorized pulper before being taken to his concrete fermentation tank where it ferments for 24 hours. Once mucilage is removed, the beans are washed clean and placed on tarpaulin mats raised off the ground on a wooden extension built onto the house. There the coffee dry in the shade for around 14 days.