Peru

 We selected this coffee for its bold yet beautifully balanced flavor. In the cup, juicy raspberry takes the lead, complemented by sweet chocolate and a caramel finish. The profile feels full and harmonious — the fruitiness is vibrant yet naturally integrated with the sweetness, without any distracting notes.

 It’s a coffee that works just as well as an everyday filter or a more expressive espresso. The pleasant raspberry freshness brings energy, while the chocolate-caramel base delivers a long, sweet aftertaste.

Farm

 The coffee comes from the San Ignacio province in northern Peru, which includes the areas of Chirinos, San José de Lourdes, and Tabaconas. This mountainous region, with its high elevations, cooler nights, and slow cherry maturation, naturally enhances sweetness and flavor structure. Fertile soil and a stable microclimate create ideal conditions for growing specialty coffee with a fuller, more pronounced profile.

 Farmers here work on small family-owned farms and approach coffee production with great care — from soil management to selectively handpicking only ripe cherries. The main varieties grown are Yellow Caturra, Red Caturra, Castillo, and Typica. Some farms also have older Bourbon plants, which contribute to natural sweetness and a rounder body.

Processing

 Farmers handle both harvesting and processing themselves, keeping full control over the entire process. After handpicking, the coffee undergoes fermentation for 24–36 hours, which helps enhance sweetness and clarity in the cup. It is then dried on covered, lined patios, protected from weather fluctuations, allowing it to dry slowly and evenly.