Peru - Cajamarca

Highlights

“Grown in the Namballe district of Peru's Cajamarca region, near the Ecuadorian border, this limited release coffee offers a rich, balanced cup. Produced using a traditional washed process, the coffee is fermented for 15 to 20 hours before drying on raised beds or in solar dryers. This lot comes from smallholder producers who typically cultivate just one to two hectares of land. Caturra, Bourbon, Catimor, and Pache coffee trees grow beneath beneficial shade trees alongside bananas, yucca, and other crops. Namballe's mist-covered landscape is known for extraordinary biodiversity and a strong commitment to environmental stewardship.”