Origin
About this lot
From Tabaconas, San Ignacio, Cajamarca at 1,600–2,000 masl. Varieties include Caturra, Gesha, Pache, Catimor, Typica, and Bourbon. Washed process with 35–42 hours fermentation in plastic bags, dried 14–20 days on raised beds. A remote area in northern Peru shaped by Inca traditions — coffee trees grown under shade canopy of Albizia and leguminous ice-cream bean trees. Sweet and rich with toffee, nougat, butterscotch, and dried fruit.