Perù - El Progreso

Sourced from smallholder farmers in La Coipa, within the San Ignacio district of Cajamarca, this coffee reflects the region’s artisanal approach to cultivation and processing. Cherries are hand-picked and dried on patios lined with sturdy plastic sheets, protecting them from humidity and rain.

After harvesting, cherries rest for 24 hours, floaters are removed, then they are depulped and fermented for 24–36 hours. Drying follows for 10–14 days, until perfectly stable.
The parchment coffee is delivered to the warehouse in Jaén, where each lot undergoes a double quality check — physical and sensorial — before pricing.

In the cup, it offers clean sweetness, a velvety body, and mild acidity, with aromas of mandarin, and notes of cane sugar, honey, nuts, and delicate floral undertones.