This coffee comes from a new origin that, for the first time, we are proud to add to our collection: Perù.

Selected during a blind cupping session, this micro-lot has distinguished itself among others of more well-known origins.

The micro-lot comes from Finca La Lima, a one-hectare plantation run by Edoardo Campos in the village of Rumpite, district of La Coipa of San Ignacio province, Cajamarca region.

Located at over 2000m above sea level, this tiny plantation is cultivated with caturra and bourbon varieties. Although small, the finca has aN internal beneficio, a small but fully equipped processing plant. Altitude, varietal, and posses of the bebeficio allowed La Lima to take part in a project called “Estrella Divina”. This project, started in 2017, aims to produce the best coffees in the region through continuous training of farmers on the fermentation and drying process as well as quality control support.

The micro-lot was prepared according to the fully washed process. The cherries, harvested by hand, are first soaked in special tanks. The floater, immature drupes that tend to float are immediately removed. The cherries are then mechanically processed to remove skin and pulp and then sent to fermentation tanks, where yeasts and bacteria remove the residual pulp in 24–36 hours. After the fermentation, the beans are rewashed in clean water, then placed on raised beds to dry and gradually reduce their residual humidity.

In the cup, this coffee is decidedly floral, with notes of vanilla, grapefruit and plum. With a high complexity, it is delightful and sophisticated. It comes in two different roasting profiles, crafted specifically for filter or espresso extraction.

Minimum resting period: 10 days from roast date for espresso extractions, 3 days for filter extractions.