Peru has to be in the conversation as one of my favourite origins to source from. In addition to having a gorgeous landscape and a rich cultural heritage - the country also benefits from perfect conditions for cultivating high quality coffee.

The country sits on the western side of South America, taking cool air from the Pacific, and the Northern part of the Andes providing many high altitude growing regions (among the highest in South America) - the coffee cultivated here can develop a phenomenal complex acidity due to a longer maturation of the coffee cherries.

In this particular coffee, our complex acidity manifests as Blackcurrant, Punchy Berry Coulis and delivers a huge sweetness, like Maple Syrup and soaked French Toast.

This micro lot was produced by four farmers - Ebert Vega, Jeiner Flores, Nehemias Estela, and Gerardo Garcia, whose farms, situated at 1700-1850 MASL, surround the village of El Diamante in northern Peru’s San José de Lourdes district. 

Established just 35 years ago, El Diamante has quickly earned a reputation for exceptional quality coffee.

The producers of this particular lot all followed a similar process for their coffees: after selective harvesting, the cherries were dry fermented in grain-pro for 36-72 hours. This initial DF period helps to produce an intense, yet clean, fruit-forward cup. They were then washed and dried on raised African beds in poly tunnels for 15-20 days, turning regularly to ensure evenness in airflow, and consistency across the lot.