This lot comes from smallholder growers across San Ignacio, Jaén, and Cutervo in northern Peru’s Cajamarca region. These producers are dialled in, with hands-on training and support that helps them grow consistently clean, high-quality coffee.
Ripe cherries are hand-picked, floated to remove the floaters, and sorted again to keep only the good stuff. They’re de-pulped and fermented for 30 to 40 hours before being washed and slow-dried over 16 to 20 days under controlled conditions, just long enough to lock in the good stuff.
Small batch. Medium roast. Limited release.
