Andres Bazos - Red Caturra - ⚠️ Parchment Issue

Due to an error in processing, we estimate that 1 in 10 beans have not been hulled. This doesn’t affect the quality of the remaining coffee and can easily be picked out before roasting—this issue is reflected in the lower price.

Andres, the producer behind Llave de Oro, has deep roots in coffee. Inherited from his great-grandfather nearly 80 years ago, the farm has grown and evolved under his watch. Over the last decade, Andres has immersed himself in the world of specialty coffee, fine-tuning his practices to enhance both quality and sustainability. His farm, located in the fertile heart of Chanchamayo, covers 36 hectares at an altitude of 1,600–1,800 masl and produces beans with exceptional clarity and flavour.

The coffee cherries are carefully selected when fully ripe, ensuring the best start to the process. After picking, the cherries undergo an anaerobic fermentation process in stainless steel and ceramic tanks, allowing the flavours to develop with precision. Once fermentation is complete, the beans are dried on raised beds in a dedicated drying room until they reach the perfect moisture level of 10–11%. The result is a rich, flavourful coffee that reflects Andres’ dedication and expertise, even if a few beans need a little extra attention before roasting.