Luz Helena Salazar has carefully overseen this unique micro-lot, processed using a dry anaerobic method. During fermentation, fresh peaches are added to the sealed environment, enhancing the coffee’s fruity profile. After 30 hours, the fruit and husks are washed away, leaving behind a distinct and delicate flavour. Grown at the Maracay site, this small crop is affectionately known by the farmers as their “Sweet Nectar” coffee—and with good reason.