Tasting notes: Bosc pear, brown sugar, apricot Farm: Various small farms Producer: Various smallholder farmers Region: San Ignacio, Cajamarca Varieties: Yellow Caturra, Bourbon, Pache, & Typica MASL: 1850+ Processing: Washed This lot is comprised of coffees from three small farms from the town of Los Tigres, located high in Peru’s Cajamarca region. The farms sit at 1850 to 1900 meters above sea level, perfectly situated to produce very high quality coffee. All of the farmers use strict harvesting and processing methods to insure that the natural potential of their coffee is maintained. During harvest, cherries are selectively handpicked, sorted, and pulped using a mechanical pulper on the same day. After pulping, the coffee is then fermented for around 30 hours before being washed with pure water. The clean parchment is then dried on raised beds for around 20 days, being turned regularly for slow and even drying. The result is a coffee that is clean and nuanced, with layers of lush fresh fruit flavors, a beautiful testament to the farmers’ apparent dedication to quality harvesting and processing techniques.