Pedro Padilla Chinguel is a coffee producer from el Progreso, la Coipa in Peru.
He has 2 hectares of land planted with various varieties, but he mostly grows caturra.
Pedro and his brothers are all coffee producers and between them, they produce fairly large quantities.
Once picked, this coffee is fermented for 24-36 hours, depending on the ambient temperature, before being washed and dried on raised beds for around two weeks, resulting in a clean and juicy cup.
Lime, Gaia melon, Balanced