Primitiva Apaza Quea has been cultivating coffee on finca Paltaypampa for over a decade. In Alto Inambari, the harvest period is between August and September. Bourbon and Typica trees are grown on two hectares of land and planted 1 x 1.5 meters apart. The average age of trees is seven years. Ripe cherry is picked, then immediately fermented for 16-20 hours in water. Wastewater is treated in sedimentation wells. Washed parchment coffee is then set to dry for 10-12 days days under a parabolic dryer on raised beds before sent to the dry mill. Dryness is determined by color where blue-green is ideal or by way of other sensory evaluations such as the tooth test.
