These gently dried fruits are processed in Cajamarca, over the Andean mountain range, at more than 3000 meters above sea level, where air is dry and atmospheric pressure is low, generating conditions for the fruit to dehydrate without needing high temperatures during the process.

When drying fruits, the quality of the air is critical. Air carries the humidity away from the fruit, acting as a sponge; air absorbs humidity and moves it away from the fruit. When air is dry, the absorption capacity at a given temperature is higher. On the opposite, if the air is humid, we need to increase temperatures to maintain absorption capacity.

Atmospheric pressure is also critical; pressure is the force that water must overcome when evaporating. At high altitudes atmospheric pressure is lower, hence water requires less energy to move from liquid to gas. When dehydrating fruits, this means less energy (temperature) is required to convert water to vapour.

At Villa Andina, because of processing our fruits in Cajamarca, we are able to use low temperatures thanks to clean, dry air and low atmospheric pressure, making the texture, flavour and aroma of our natural gently dried fruits unique.