Fig. 4

Traditional processing of Chicha de Güiñapo (part 2): a boiling of Güiñapo, b filtration using a special cloth, c Chicha before fermentation, d fermentation in traditional ceramic pots (chombas), e Chicha de Güiñapo ready for consumption and served in a “caporal” (typical glass that mimics the shape of “Kero” which was a vessel used to drink Chicha in the Inca period)