This year we're rocking a vibrant coffee cultivated by Anita Sanchez in the mountainous region of Cajamarca, Peru. Anita and her husband Daniel own 3 hectares of land in the village of El Diamante where they grow yellow and red caturra coffee plants at dizzying altitudes over 1900 masl. Some of their relatives also have coffee farms in the area and they work together as a family to manage the different farms. Anita and Daniel's son, Roger, oversees the picking, processing, and drying of the coffee at each family farm. The cherries are picked when they are as ripe as possible and then put in bags for overnight pre-fermentation. The next day, they are depulped and fermented for another 24 to 36 hours depending on the weather. This process of macerating the cherries and extending the fermentation gives the coffee a distinctive fruity flavor that goes well with the sharp citric acidity from the high elevation. Roger then dries all the coffee in a greenhouse with good ventilation on a wooden patio lined with plastic. When the coffee reaches below 11% moisture content, Roger takes it down the mountain to the town of Jaén where he delivers the coffee to a warehouse for export preparation.