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English
English
The artisanal coffee-making process begins with cultivation and harvesting. The coffee cherries are harvested by hand, selecting only those that are fully ripe. They then undergo the pulping process, in which the outer skin is removed using either dry or wet methods.
Next, the beans undergo a fermentation and washing process, which lasts between 12 and 48 hours to remove any remaining mucilage. They are then washed with water to ensure they are completely clean.
After that, the beans are dried, being turned regularly for 7 to 20 days to prevent mold from forming. The best beans are then selected by hand, while defective ones are discarded.
The coffee then goes through the roasting process, where it is roasted in small batches. Once roasted, the coffee is ground.
Finally, it is ready to be brewed and enjoyed.
3:30 – 4:00 AM. Hotel pickup
Pickup from your accommodation.
We head to the Sacred Valley
After a 2-hour drive we arrive at Abra Málaga, where our guide will give a brief explanation.
Arrival at the farm
We’ll have a nutritious local breakfast.
Tour begins
Coffee plot walkthrough: our guide will explain about coffee and show us the production process.
Coffee processing
Harvesting, grinding, drying, roasting and tasting. In this part of the tour we go in detail through the coffee processes.
Lunch
Delicious lunch typical of the area.
Return
End of our service (approximate arrival between 18:00 and 19:00).
