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An incredible coffee that we can’t stop drinking. It’s sweet and smooth with a subtle pulpy-fruit flavour that keeps you coming back for more.

Peru has all the conditions necessary to produce world-class coffee but has faced challenges that have left it behind some of its better-renowned neighbours. A Lack of quality infrastructure, high rainfall during drying times, and huge distances between farms are obvious examples.

In spite of this, producers like Salomon Estela are paving the way and showing other farmers what needs to be done to reach the specialty market. This specific lot was harvested at peak ripeness, de-pulped, fermented on average for 14-20 hours, then moved to the parabolic dryer for an average period of 5-9 days. It’s wonderful to see coffees like this breaking through.