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Harvesting &amp; sorting: Most producers harvest their coffee themselves with help from family and neighbors.
Processing: The coffee is processed at the farmers’ homes using the dry (natural) method.
Drying: Most producers dry their coffee at home on tarps laid on the ground, as raised drying beds and tents are still not very common in Northern Peru.

You can recognize our filter‍-‍roasted coffee by its round stickers in various colors. It’s ideal for alternative brewing methods — V60, Aeropress, French press—but also works well in automatic drip coffee makers. We roast it to bring out its natural sweetness, juicy fruitiness, and subtle acidity. The flavor is clean and light.

Our tip

After roasting, give the coffee 2 to 5 weeks of rest in a sealed bag. It will reward you with a fuller flavor and more stable brewing. Once you open the bag, don’t wait any longer and consume the coffee soon, as it quickly loses quality.

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