ROAST: Medium Light
REGION: Cajmarca
ALTITUDE: 1700+ MASL
VARIETAL: Caturra
PROCESSING METHOD: Special Fermentation 
DRYING METHOD: Sun-dried on raised beds 14-21 days
NOTES: Black Berries + Lemon Candy + Dark Chocolate
 
The Andes Gave It Altitude. The Farmers Gave It Soul.
In the remote highlands of northern Peru, a small collective of farmers—Silvestre Llanos and his neighbors—are redefining what Peruvian coffee can be.
 
This is not your average cup. This is Special Fermentation: a meticulous post-harvest process that coaxes out tropical fruit, bright acidity, and a velvety, wine-like body. It’s the kind of technique you’d expect from avant-garde vintners, not humble mountain farmers.
 
But that’s what makes it remarkable.
 
Hand-picked at peak ripeness, fermented with care, and dried under the crisp Andean sun—every step is a labor of precision, patience, and pride.
 
It’s not just coffee. It’s a conversation between craftsmanship and terroir.
 
Taste it, and you’ll understand why some coffees are meant to be sipped slowly—and remembered forever.