Sourced from the Andean highlands surrounding Jaén, in the Cajamarca department of northern Peru, this coffee brings together tradition and terroir. The rich volcanic soils, ideal tropical rainfall and high altitude of the region create the perfect growing conditions. Peru’s coffee sector is overwhelmingly smallholder-based, with thousands of farms of just a few hectares each at elevations up to 2100 masl. Many producers draw on generations of experience, and this coffee reflects their shared knowledge paired with modern precision.

Cherries are harvested by hand, pulped, fermented for around 24 hours before being thoroughly washed. Washed processing lends clarity to the cup, supporting a soft acidity and a structured profile. The coffee is then delivered to local facilities to carefully control the drying conditions and preserve cup quality, before each lot is assessed and graded. This feedback, along with ongoing agronomic support, gives farmers the infrastructure and knowledge to continually develop and refine their work, raising long-term sustainability across the region.