3. Deny Delgado Caturra – Peru Espresso

Picking is a lengthy process at the Finca Los Cedros, with pickers taking several passes to ensure they grab each coffee cherry at its ripest point. Once picked, the cherries are depulped on the same day before they are fermented without water for about 25 hours, before being washed fully three times to give a squeaky-clean end product. The coffee is then laid out to dry in raised beds in a covered area, giving a slow, 15-day drying time. The beans are then sacked up and stored in a cool, dark place as they wait for export by Lima Coffees.