Or, rather, into the new fermentation tanks that were built on the Demeter-certified La Chacra D’dago coffee farm in Peru. This is where the pulped coffee berries are sent to loosen the pectin layer and undergo controlled fermentation. After all, it’s also where the coffee’s aroma precursors unfold.
To support the farm owner, Dagoberto Marin, we pre-financed the construction of the new tanks. This has not only made the production processes easier, but has also advanced the cultivation of Demeter-certified coffee. So it’s happiness all round.