The farms in the Cajamarca region, Northern Peru are located in the buffer zones of a protected natural area, rich with wildlife.
Coffee here is commonly fermented in wooden tanks built from fallen Romerillo trees (regulations prohibit the felling of these trees.) For the red honey process the tanks are used for removing defects from the ripe cherry, with pulped beans then undergoing dry fermentation in silos for 12-18 hours and poly tunnel drying for a further 18-24 days.
Single origin beans have their own unique flavours and smells, in this case it's great tasting, easy on the palette and a superb choice for both coffee enthusiasts and those who enjoy the occasional cup.
All our coffee is freshly roasted and sold either as whole beans, espresso or a cafetière grind. If you'd like a different grind, or have a question for us please get in touch and send us a message.