Black Tea, Berry, Stonefruit

Variety: Bourbon, Caturra

Processing: Washed

Origin: Lonya Grande, Peru

Producers: Jorge Diaz Campos

Altitude: 1900M

Score: 87.5

Jorge Diaz Campos is a farmer and a member of the Norcafe Cooperative in Cajamarca. The cooperative’s mission is to “provide marketing services to families of small producers, involving young people committed to generating value within the supply chain.” Jorge is part of the micro-lot program of the cooperative, and when you taste this coffee you'll understand why his coffee was singled out from the crowd! His farm, La Colmena, has three hectares planted with coffee and sits above 1900 masl in Lonya Grande, mainly growing Caturra and Bourbon. The Díaz Campos family grows specialty coffees in the highlands close to the village Huamboya. It’s a lush forest area with pure and clean natural water sources used for the processing. The family are originally migrants from the Peruvian highlands, and they are dedicated to coffee growing, livestock and beekeeping. This is how Jorge explains their traditional processing protocol: “Selective harvest, pulping on the same day of harvest, average fermentation of 24-36 hours, washed with clean water, dried on pallets or solar tents.” Sounds like a recipe for success if I've ever heard one.

This well-balanced cup will give you layers of stonefruit and berries, with a rich base reminiscent of black tea or dry cocoa. It became one of our favorites after the first sip, and we keep coming back for more. We love being constantly impressed by the unique flavors and quality of Peruvian coffees - so brew yourself a cup and let us know if you love it as much as we do!