Our second and final lot from Finca La Margarita, a farm hidden on the outskirts of the Cusco jungle at a height of about 1700 to 2000 masl. Ronald Melgarejo runs this 3 hectare farm and uses it to educate his children and grandchildren in the art of producing coffee. Ronald mainly produces Bourbon and Typica, but also Geisha. We had the Geisha from them earlier this year and now it is time to release this fully washed red Bourbon. Ronald and his family handpick and process everything on the farm. After picking, the cherries are pulped and go into plastic blue tanks for about 3 days where they ferment anaerobically. Afterwards, parchment is washed and laid out to dry on raised beds for approximately 14 days, depending on the weather. On the farm grow some beautiful citrus trees that produce lemons with the softest acidity. This truly shows in the cup.