This coffee comes from the Oxapampa region (Peru), where the indigenous Yanesha community produces coffee according to the principles of Permaculture.

Making permaculture means rebalancing the relationship between man and planet, designing the ideal eco system for the completely natural growth of the coffee plant, without the use of chemical fertilizers and pesticides. In addition to respect for nature, the other two principles of permaculture are respect for man and fair sharing. Producers perceive the right value for their products and community earnings are fed back into the community in the form of education, equipment and facilities, health care.

In addition, the project also aims to conserve and regenerate the Amazon Forest, taking particular care of the native peoples who inhabit it.

The Kornesha lot, produced by Dante Lale, is characterized by its particular processing, whereby, after pulping, the coffee is subjected to anaerobic fermentation for 24-36 hours, in steel containers. The classic washing and drying will then continue.

Perù Kornesha

Picapau è una micro roastery nata nel 2019 a Roma
e rappresenta il movimento di Specialty Coffee al più alto livello.

Crediamo che lo Specialty Coffee sia l’unica occasione per cambiare in meglio l’intera catena di produzione del caffè.

Perù Kornesha

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Perù Kornesha

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