In 2025 Huaca Qumir designed and had produced approximately 1000 polyethylene bags with valves as a project for fermentation purposes . These bags were distributed to a significant number of growers throughout the Huánuco region in Perú. Accessibility was a keyword in this process as several growers in the area had heard about anaerobic fermentation, and were curious to try the method. The more traditional tanks and barrels are a hassle to haul around the rural Peruvian countryside to say it modestly. Also in terms of logistics, given that the chosen materials are of strong quality, these bags are easy to fold up and store neatly after the season so that they could be used several times. Rather than the barrels that occupies more space while only storing air off season. And the price level is also a positive factor compared to barrels. 

We are proud of the growers effort to adopt new skills and practices. We gathered lots from several of the  growers that embarked on this practice, and assembled them into this blend that you now hopefully are enjoying here at WOC Brussels. 

You may encounter notes of honey, chocolate, chancaca (unrefined cane sugar), dried fruits, spices. Gentle aftertaste.

Varietals: Castilla, Bourbon, Caturra, Catuai, Tipica
Grown @ 1700 – 2100 MASL
48h + 48h fermented anaerobic, gently washed,