Embark on a journey to the lands of Peru, specifically the San Martín region, where our Single Origin
coffee is cultivated at an altitude of 1900 meters. This blend consists of Caturra, Typica, and Catimor varieties,
meticulously processed through washing and fermentation lasting between 36 to 120 hours.
The beans are then naturally sun-dried on African beds, shielded from direct irradiation.

The aromatic profile boasts low acidity and a robust body, unveiling hints of dark cocoa intertwined with notes of malt and caramel. Sourced from the Alto Mayo Cooperative, our coffee is produced using organic methods, eschewing the use of pesticides and synthetic fertilizers. This commitment to organic practices enhances the purity of the flavor, providing a truly exceptional and sustainable coffee experience.