This coffee is produced by small-scale farmers from San Francisco, Los Llanos, San Andrés, and El Sauce, villages in Peru’s San Ignacio province. Through ongoing technical assistance and organic training provided by the Asociación Agropecuaria de Productores del Norte, farmers are supported in producing consistently high-quality, carefully cultivated crops.

Sourced specifically for espresso, this lot was selected to strike a balance between smoothness and vibrancy. The combination of Catuai, Caturra, Bourbon, and Mundo Novo varieties contributes to a well-rounded cup—offering a creamy body and gentle sweetness, complemented by lively, nuanced acidity that brings clarity and lift to the espresso.

Harvesting follows strict ripeness criteria, ensuring only fully mature cherries are selected. After picking, the cherries are floated and hand-sorted to remove defects, then de-pulped and fermented in tanks for 20 to 30 hours. The parchment is subsequently washed and dried slowly in shaded areas until it reaches optimal moisture content.

The result is a clean, expressive coffee that performs beautifully as espresso—smooth and approachable, yet bright enough to retain character and complexity.