We happily stumbled upon this new crop lot from Peru. Over the past year, we've sourced several intriguing lots from this origin. This particular one you can't help but like—it's fruity and sweet, with balanced tasting notes that aren't overpowering.

David Guevara Armijos is one of those passionate producers. A second-generation coffee grower, he and his daughter Anai Dalila, take care of the 5 hectares of land they own dedicated to coffee cultivation specifically to the varieties Caturra, Castillo and Catuai in the area of La Libertad, La Coipa. The location of their farms is perfect for coffee development, with high humidity, marked altitude, and rich, fertile soil. Although they have help from seasonal workers, David and his family handle much of the care, harvesting, and sorting of the coffee throughout the year, continuously investing effort in improving the quality of the crop and the sustainability of their plantations.

Peru's coffee production is predominantly small-scale, with the average farm being just under 3 hectares. This structure brings challenges common to small-scale producers in Latin America, such as difficulty accessing credit and inefficiencies in production and processing. Cooperatives help mitigate these issues by providing resources and support.

In recent years, we have observed significant efforts by Peruvian farmers to improve the processing and quality of their specialty coffee beans. They have been moving away from the traditional fully washed method and experimenting with natural and anaerobic fermentations.

With a quarter of Peru's coffee grown between 1,200 and 2,000 meters across twenty-eight different microclimates, there is significant potential to improve regional coffee identities and highlight exceptional small producers.

The natural process coffee we bring you is hand-picked, with the cherries being rinsed and sorted by flotation. Then the cherries ferment in plastic bags for 36-48 hours and finally are moved in the drying section for 25-30 days on raised beds. After this period, the beans are separated from the skin and stored for later packaging in Grainpro bags.

In the cup, you will get marked notes of pineapple, light caramel, vanilla and raisins. The acidity is medium/low, and the body is creamy with a sweet aftertaste. We find it ideal for both espresso and filter extractions.

Minimum resting period: 10 days from the roast date for espresso, 7 days for filter roast.