PERU | LLAVE DE ORO | WASHED

Llave de Oro, meaning "Gold Key", has been the name of the Bazos family estate since 1970, although coffee has been grown on the land for more than 80 years.

When Andres inherited the farm from his great-grandfather, he saw the opportunity to move beyond commercial coffee production and embrace specialty coffee. Through years of learning, experimentation and investment, he has rebuilt the estate's processing methods around precision and consistency.

Every stage, from harvesting through fermentation and drying, takes place on the farm itself, allowing Andres complete control over quality and ensuring every harvest continues to improve.

Only fully ripe cherries are selectively hand-picked before being sorted and placed into sealed stainless steel tanks for a 24-hour anaerobic fermentation. The cherries are then pulped and transferred to ceramic tanks for a further 24-hour fermentation, creating additional sweetness and complexity while maintaining clarity.

After fermentation, the coffee is carefully dried on raised beds in a dedicated drying room until reaching 10-11% moisture, producing a clean, expressive and exceptionally consistent cup.

The Llave de Oro estate has been farmed by the Bazos family for over 80 years and is now managed by third-generation producer Andres Bazos. Rainforest Alliance certification reflects the farm's commitment to sustainable agriculture, biodiversity and responsible land management.

Over the past decade, Andres has transformed the farm into a specialty coffee producer by investing heavily in processing equipment, refining fermentation techniques and continually improving quality. Today the estate produces around 50,000 kg of green coffee each year, with every stage of production managed on-site for complete traceability and consistency.