Yolanda Cabrera Washed - Peru

Managed by Yolanda Cabrera and her husband, Finca Palmira is a 4-hectare farm located in the Umapata subregion of Cusco, Peru. Coming from a family of coffee producers, Yolanda grew up in coffee farming, learning from her parents, who were among the first to cultivate coffee in the area. Seeking to refine her processing methods, she joined Valle Inca’s association, where she receives support and training in all harvest and post-harvest stages. 

During harvest, Yolanda’s family selectively handpicks ripe red cherries. Once collected, cherries are transported to the farm’s processing area, where underripe or defective cherries are removed. The first fermentation takes place in cherry for about 12 hours before pulping. After pulping, the coffee undergoes a second fermentation for 36 hours. 

Parchment is then spread on wooden drying beds to ensure even and controlled drying. It takes approximately 16 days for parchment to dry.