Peru El Guayacan

El Guayacán is grown in San Ignacio, near the Ecuadorian border in the Andes of northern Peru. For this lot, the cherries are then dry-pulped and fermented in open-air tanks for 30–50 hours. After fermentation, the coffee is washed and dried in solar dryers to an ideal moisture content. The result is a sweet, balanced cup with notes of mandarin, Biscoff, and panela.

Peru El Palto

This coffee comes from the Asociación de Productores Cafetaleros Juan Marco El Palto. Their mission is to produce the highest-quality coffee while improving the lives of its members. This lot is processed naturally on raised beds to the optimal moisture content. The result is a bright and fruity coffee with notes of blood orange, apricot, and nougat.