Peru La Confianza

This natural processed coffee convinced us with its beautiful acidity and jam-like sweetness. It offers notes of red and some tropical fruit and beautiful wine-like aromatics.

During the last few years, coffee production on La Confianza was adapted to the natural process almost entirely. Though moving the coffee constantly and controlling the temperature during drying is generating additional work, Angel says, they save a lot of water as well as time spent washing the coffee – and the quality might just be better that way too.

After the harvest, the coffee cherries are put out to dry on the raised drying beds for 8-15 days, before being moved to the patio, where drying continues. The family follows a strict process, which results in great consistency and an excellent cup quality.

We have bought Angel and Edita's coffee for the fourth consecutive year and increased the purchased quantity over the years. Last year, we visited them in Las Pirias – read up on it here.