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Producer
Origin
Varieties
Process Method
Farm
Roast Level
Medium
Highlights
“An espresso blend from the Ayabaca Community in northern Peru's Ayabaca Province, Piura region. The coffee is grown at elevations between 2,000 and 2,400 meters above sea level and processed using the anoxic natural method, which creates fruit-forward characteristics in the cup. Harvested from August to October 2025 and arrived in December 2025 via Chacra Coffee, who served as both exporter and importer. This decaf espresso roast delivers the fruit-forward profile the name suggests, processed to maintain vibrant flavors while being caffeine-free.”
