La Libertad - Peru

This washed Peruvian coffee is sweet and silky, with notes of vanilla, cranberry and red grape.

Sourced from a small farm in La Libertad, Northern Peru, it’s produced by second-generation farmer David Guevara Armijos. The region’s high altitude, rich soils and naturally high humidity create ideal conditions for growing high-quality coffee.

After harvesting, the cherries from the microlot are washed in fresh water, depulped, and fermented overnight. Once fermentation is complete, typically after 12–24 hours depending on the weather, the coffee is rinsed and laid out on raised beds to dry. It’s then moved to a lined patio, where it dries slowly over 7–10 days, helping to preserve sweetness in the cup.

This coffee is best enjoyed as a filter brew, which results is a bright fruit-forward cup with a silky mouthfeel.