The Vivanco Family continue to impress with coffees outside the boundaries of the conventional in Highland Peru. This is the successor to the Alex Vivanco natural anaerobic which we just finished up. Originating from the growing community of San Luis de Shuaro, Rio Tambo  processing was done through the wet mill, Beneficio Vivanco/de la Cruz families, and their dry mill, Pichanaqui.Input was several varietals, grown at an average 1750 meters: 35% Caturra, 20% Catimor, 10% Catuai, 10% Obata, 5% Tupi.The extended fermentation period was  10 weeks under strict controls. The resulting coffee cupped with abundant fruit notes that one expects from this  fastidious and stellar treatment: Super-ripe Strawberry, Berry Liqueur, Caramel, Dark Chocolate, Boozy, Syrupy.
"New world" naturals from countries outside of East Africa very often astonish with their presence in the cup, and we are doing light-to-light/medium roasts to accentuate all this goodness.
If you want to see even more detailing of this amazing and fully-traceable coffee, you can go to
https://trackyourcoffee.com/tracker?entry=CGY0203005