2d:I[43392,["/_next/static/immutable/chunks/3x58fsen1hv4w.js","/_next/static/immutable/chunks/20pq39_xj8tzn.js","/_next/static/immutable/chunks/2-48951mbkrq1.js","/_next/static/immutable/chunks/3p75rgw0zm4on.js","/_next/static/immutable/chunks/0da8cqshbh49l.js","/_next/static/immutable/chunks/3-ywbxqpgcpg1.js","/_next/static/immutable/chunks/42py-lb172mrm.js"],"SuggestionForm"] 30:I[27201,["/_next/static/immutable/chunks/3x58fsen1hv4w.js","/_next/static/immutable/chunks/20pq39_xj8tzn.js","/_next/static/immutable/chunks/2-48951mbkrq1.js","/_next/static/immutable/chunks/3p75rgw0zm4on.js","/_next/static/immutable/chunks/0da8cqshbh49l.js","/_next/static/immutable/chunks/3-ywbxqpgcpg1.js"],"IconMark"] 2e:T490,Tasting Notes: Raspberry, Peach, Yoghurt Process: natural Varietal: Caturra, Bourbon Altitude: 1800-1850 MASL Origin: Peru About the farm: William Munchay is a dedicated coffee producer from Peru, with this coffee carefully sourced by Simon Brown of Chacra. Since beginning his coffee journey in 2008, William has continually refined his approach to coffee cultivation, growing varieties including Catimor, Typica, Caturra, and more recently Geisha. Through years of hard work and adapting to challenges such as rust and anthracnose, he has remained focused on improving both quality and sustainability on his farm. William carefully maintains his land through constant weeding and thoughtful farm management, believing that healthy, clean plantations produce better coffee. This naturally processed lot is selectively hand-harvested using only ripe cherries before undergoing a classic 12–18 hour fermentation. The coffee is then slowly dried in solar dryers for 18–22 days until it reaches the ideal moisture content, helping preserve clarity, sweetness, and character in the final cup. A very satisfying, sweet brew with a creamy mouthful, like a fruit yoghurt.2f:T4d9,

Tasting Notes: Raspberry, Peach, Yoghurt

Process: natural

Varietal: Caturra, Bourbon

Altitude: 1800-1850 MASL

Origin: Peru

About the farm:

William Munchay is a dedicated coffee producer from Peru, with this coffee carefully sourced by Simon Brown of Chacra. Since beginning his coffee journey in 2008, William has continually refined his approach to coffee cultivation, growing varieties including Catimor, Typica, Caturra, and more recently Geisha. Through years of hard work and adapting to challenges such as rust and anthracnose, he has remained focused on improving both quality and sustainability on his farm.

William carefully maintains his land through constant weeding and thoughtful farm management, believing that healthy, clean plantations produce better coffee. This naturally processed lot is selectively hand-harvested using only ripe cherries before undergoing a classic 12–18 hour fermentation. The coffee is then slowly dried in solar dryers for 18–22 days until it reaches the ideal moisture content, helping preserve clarity, sweetness, and character in the final cup.

A very satisfying, sweet brew with a creamy mouthful, like a fruit yoghurt.

Suggest a correction

What needs fixing?