Peru - Veronica Gabion 


Region: Cusco

Altitude: 2,250 meters 

 Farm/Coop/Station: Finca Lucmapampa

Varietal: Bourbon, Typica

Processing: Fully washed

Sensory: Chocolate Fudge, Dried Apricot, Citrus Finish, Clean and Sweet 

SCA Cupping Score: 87


Veronica selectively hand picks ripe, red cherry and processes it on her farm. She pulps cherry on an eco-pulper and ferments it in water for 36 to 46 hours. Following fermentation, she washes parchment in clean water and lays it to dry in parabolic dryers.



 Veronica rakes parchment frequently to ensure even drying. It takes approximately 15 to 20 days for parchment to dry. Once dry, parchment is rested on her farm for 10 days and then moved to the Valle del Inca cooperative warehouses before being transported to the dry mill and prepared for export.